Coffee shortbread - recipe

Coffee shortbread

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  1. 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.

    For this step you'll need:

    • 225g Plain wholemeal flour
    • 125g Cornflour
    • 225g Butter (unsalted) cut into pieces
  2. 2

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

    For this step you'll need:

    • 125g Unrefined light muscovado sugar
    • 2tsp Espresso coffee
  3. 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. 4

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

  5. 5

    Cool in the tin, then cut into 12 bars.

  6. 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.

    For this step you'll need:

    • 50g Dark chocolate broken into pieces
    • Chocolate covered coffee beans for the decoration

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