Coffee Shortbread Recipe
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About the bake, our Coffee Shortbread Recipe
This coffee shortbread recipe is a twist on a classic recipe and great served with a coffee cappuccino. The wholemeal flour adds a light nutty note to blend with the espresso and chocolate.
How to Store
Once cooled, store the shortbread's in an airtight container for up to 5 days. You can freeze the baked shortbread's in a resealable container, with baking parchment in between layers of shortbread's, for up to 3 months. To thaw, put the shortbread on a plate or wire rack at room temperature for about an hour.
You can also form the shortbread and put them on a baking sheet lined with baking parchment and freeze them unbaked. When solid, transfer to a resealable box. Bake from frozen, adding 1-2 minutes to the cooking time.
Substitutions and Variations
Your Allinson's Wholemeal Plain Flour can also be used for:
Ingredients
- 225gAllinson's Plain Wholemeal FlourĀ
- 125gCornflourĀ
- 125gBillington's Unrefined Light Muscovado SugarĀ
- 2 tspEspresso coffeeĀ
- 50gDark chocolate (pieces)Ā
- 225gUnsalted butter (cut into pieces)Ā
- 20gChocolate covered coffee beansĀ
Method
Step 1
Preheat the oven to 190Ā°C (170Ā°C fan, gas mark 5). Put the flour and cornflour into a processor with the butter. Blend together to make crumbs.
Step 2
Add the sugar and coffee granules and blend again until the mixture comes together to form a ball.
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.
Step 4
Bake the shortbread for 20 minutes or until the shortbread is pale golden and cooked through.
Step 5
Cool in the tin, then cut into 12 bars.
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.