After Lavazza’s generous delivery of coffee before Christmas, I still had (and still have!) masses of coffee to use. While I’m not a coffee drinker (thankfully Mr B is, and will get through our supply without too much trouble!) , I do like coffee flavoured sweet treats and bakes, so had it in mind to try out some new ideas using the anniversary blend.
I hope in time to make some other coffee flavoured bakes and treats, but thought I’d start today with something simple -shortbread, and I’ve gone with adding a mocha spin to it in the form of freshly brewed coffee and dark chocolate pieces.
Mocha Shortbread
Cuisine: Biscuit
Author:
Prep time:
Cook time:
Total time:
Serves: 12 bars
Makes 12 buttery mocha shortbread fingers, flavoured with coffee and dark chocolate pieces.
Ingredients
- 225g plain flour
- 40g cornflour
- 190g unsalted butter, cold and diced into cubes
- 75g caster sugar
- 3 tbsp hot coffee
- 100g dark chocolate – chopped into small pieces
Instructions
- Boil the kettle and make a cup of coffee.
- Preheat the oven to 160 degrees (fan).
- In a food processor, add both flours and the butter. Blitz until you have fine crumbs.
- Add these to a bowl with the sugar and stir until well combined.
- Add the chocolate pieces to the bowl and stir again, ensuring that they are equally distributed throughout.
- Add a tablespoon of the hot coffee to the mixture and stir to combine, Repeat until the three tablespoons of coffee have been used up.
- Put the mixture into a 18cm square tin, ensuring the dough is level. Press down hard on all areas of the tin to compact the dough in the tin.
- Bake in the preheated oven until the dough is a pale golden brown. This may take up to 20-25 minutes.
- Once this has been reached, take out of the oven and score the shortbread into 12 bars. Leave to cool completely in the tin until cold.
- These will keep in an airtight tin for up to 5 days.
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