Coffee Shortbread

My friend Lily suggested I try to make coffee shortbread and it sounded so yummy that I had to give it a try!

This is a really great recipe that gives you an awesome shortbread with a great hint of coffee to it. Shortbread is such an easy cookie to make up and because the ingredients are so simple you can freeze the dough after cutting out your cookie shapes and you can have fresh shortbread whenever you want (dough needs to defrost for 1 hour before baking)!

A lot of the recipes I saw for these added chocolate to the top. While this is a yummy twist that you could always add, I wanted a simple plain shortbread flavoured with coffee. These are super easy to make, mess free and great for dipping in a coffee, hot chocolate or tea!

Hope you enjoy this yummy twist on a Scottish favourite!

Coffee Shortbread

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The recipe make 42 small pieces of shortbread at 76 calories each.

Ingredients:

  • 250g butter
  • 1/2 tsp salt (if using unsalted butter)
  • 100g castor sugar
  • 1/2 Tbs instant coffee
  • 1/2 tsp boiling water
  • 250g plain flour
  • 125g cornflour

Preparation:

  1. Cream together butter, salt and castor sugar until light and fluffy. dsc_0025
  2. Mix together instant coffee and boiling water (remove any lumps that can’t be broken up).      dsc_0024
  3. Add coffee to butter and keep mixing.    dsc_0026
  4. Mix together plain flour and cornflour in a separate bowl.
  5. Slowly mix in flour one scoop at a time until fully combined.   dsc_0027
  6. Wrap in cling film and refrigerate for 30 minutes.
  7. Preheat the oven to 160 C.
  8. Roll out to c. 5mm thick and cut out any desired shapes.   dsc_0028
  9. Place on lined baking trays and bake for 15 minutes.  dsc_0030
  10. Let cool and enjoy!

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Here is an easy to print version:

Coffee Shortbread

Ingredients:

  • 250g butter
  • 1/2 tsp salt (if using unsalted butter)
  • 100g castor sugar
  • 1/2 Tbs instant coffee
  • 1/2 tsp boiling water
  • 250g plain flour
  • 125g cornflour

Preparation:

  1. Cream together butter, salt and castor sugar until light and fluffy.
  2. Mix together instant coffee and boiling water (remove any lumps that can’t be broken up).
  3. Add coffee to butter and keep mixing.
  4. Mix together plain flour and cornflour in a separate bowl.
  5. Slowly mix in flour a scoop at a time until fully combined.
  6. Wrap in cling film and refrigerate for 30 minutes.
  7. Preheat the oven to 160 C.
  8. Roll out to c. 5mm thick and cut out shapes.
  9. Place on lined baking trays and bake for 15 minutes.
  10. Let cool and enjoy!
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