Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Espresso & Brown Sugar Shortbread

Espresso & Brown Sugar Shortbread

The perfect side to your Christmas tea or coffee.

Espresso & Brown Sugar Shortbread

Makes 24

250g butter, at room temperature
½ cup brown sugar
1 tsp vanilla extract
2 cups plain flour pinch salt
2 tbsp finely ground espresso coffee
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp nutmeg
250g good-quality dark chocolate, melted
100g chocolate covered coffee beans, roughly chopped
¼ cup chopped walnuts

Beat together butter and sugar until light and fluffy. Add vanilla; combine.

Combine flour, salt, coffee and spices; gently mix into butter mixture. Turn dough out on to a floured bench. Bring together by hand to form a rectangular slab of dough. Wrap in plastic wrap; refrigerate for 30 minutes.

Preheat oven to 180°C. Line a baking tray with baking paper. Cut slices off the slab of dough and lay on the prepared tray. Bake for about 12-15 minutes or until firm to the touch. Transfer to a rack to cool.

Dip one end of each biscuit in melted chocolate; sprinkle with coffee beans and chopped walnuts. Allow to set on baking paper.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney