Recipe: Espresso Shortbread


This is the recipe for you if you have a sweet tooth but are looking for something slightly more sophisticated than your average cookie. We give you rich espresso chocolate coating a light and crunchy shortbread biscuit. Dunk into a glass of cold milk and you'll be in heaven.


For The Shortbread

  • 80 g caster sugar
  • 1 tsp instant coffee
  • 2 egg yolks
  • 100 g salted butter (chilled and cubed)
  • 200 g self-raising flour
  • 1/2 tsp baking powder

To Coat

  • 1 tbsp instant coffee
  • 100 g dark chocolate
  • 1 pinch sea salt
Make the Shortbread

Step 1

Make The Shortbread

Whisk together the caster sugar, instant coffee, a pinch of salt and the egg yolks for the shortbread. Combine the flour and baking powder. Rub in the butter to create a crumb consistency. Add the yolk mixture to the dry ingredients to make a dough. Wrap in cling film and chill for an hour.

Preheat the Oven

Step 2

Preheat The Oven

Preheat oven to 170°C.

Roll and Bake

Step 3

Roll And Bake

On a sheet of baking paper, roll the dough out to a 1cm thickness and transfer to a baking tray. Bake for 10-12 minutes until golden brown then remove the baking paper and cool on a wire rack.

Drizzle Chocolate and Chill

Step 4

Drizzle Chocolate And Chill

Melt the chocolate in a bowl in the microwave. Stir in the instant coffee until dissolved and drizzle it over the shortbreads. Sprinkle with sea salt then leave the chocolate to set in the fridge.


Step 5


Eat! Makes about 20 fingers.

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