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35Total Time
15Prep Time
20Bake Time

Coffee Shortbread

1 Reviews

About the bake

This coffee shortbread recipe is a twist on a classic recipe and great served with a coffee cappucino.  The wholemeal flour adds a light nutty note to blend with the expresso and chocolate.

35Total Time
15Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 190°C (170°C fan, gas mark 5). Put the flour and cornflour into a processor with the butter. Blend together to make crumbs.

  2. Step 2:

    Add the sugar and coffee granules and blend again until the mixture comes together to form a ball.

  3. Step 3:

    Knead lightly onto a floured surface. Grease a 20cm square tin and press the shortbread into the tin. Press a fork around the edges to make a pattern and prick the surface several times with a fork.

  4. Step 4:

    Bake the shortbread for 20 minutes or until the shortbread is pale golden and cooked through.

  5. Step 5:

    Cool in the tin, then cut into 12 bars.

  6. Step 6:

    Microwave the chocolate on high for 30 seconds, or until just melted. Dip the base of chocolate covered coffee beans (or chocolate sweets) in the chocolate and arrange 3 on top of each coffee shortbread.


    • 225g Plain wholemeal flour
    • 125g Cornflour
    • 125g Billington's Unrefined Light Muscovado Sugar
    • 2 tsp Espresso coffee
    • 50g Dark chocolate (pieces)
    • 225g Unsalted butter (cut into pieces)
    • 20g Chocolate covered coffee beans


  • Food processor
  • 20cm square tin

Nutritional Information

per 55g
  • 312cal Energy
  • 17g Fat
  • 11g of which Saturates
  • 35g Carbohydrates
  • 14g of which Sugars
  • 2.8g Protein
  • 0.03g Salt

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