Coffee shortbread - recipe

Ingredients

Recipe , Biscuit , Coffee , Shortbread , Espresso

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
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

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

Bake the shortbread for 20 minutes or until the shortbread is pale golden and cooked through.
5

Cool in the tin, then cut into 12 bars.
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

⇐ Cornish cherry chocolates

Classic shortbread ⇒