This coffee shortbread recipe is a twist on a classic recipe and great served with a coffee cappucino. Wholemeal flour adds a light nutty note to blend with the expresso and chocolate.
Prep: 15 Mins
Bake: 20 mins
Skill Level: easy
225g Plain wholemeal flour
125g Unrefined light muscovado sugar
2tsp Espresso coffee
50g Dark chocolate broken into pieces
225g Butter (unsalted) cut into pieces
Chocolate covered coffee beans for the decoration
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
Add sugar and coffee granules and blend again until the mixture comes together to form a ball
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.
Bake the shortbread for 20 minutes or until the shortbread is pale golden and cooked through.
Cool in the tin, then cut into 12 bars
Microwave the chocolate on high for 30 seconds or until just melted. Dip the base of chocolate covered coffee beans in the chocolate and arrange 3 on top of each coffee shortbread.