Not just for the Christmas, shortbread makes a delicious afternoon tea treat. These Espresso and Brown Sugar Shortbread biscuits are dipped into rich melted dark chocolate and sprinkled with roughly chopped coffee beans and chopped walnuts.
Espresso and Brown Sugar Shortbread Recipe
Makes 24
Ingredients:
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
Method:
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.
