Coffee Shortbreads
by NigellaIntroduction
I know that the essence of shortbread is its buttery plainness, and that adding coffee should be all wrong, but it is – convincingly – so very, very right. Instant espresso powder (a baking essential for me) is needed for these; regular coffee granules would not melt in properly, though you could bash them to a powder, if that's all you can find.
I like to press a walnut half into each fat patty as I go; it gives the baked cookies, by then fairly large flattish discs, an elegant look with their nut-defined centre, and the flavours go so well together. Pecans would also be excellent here, but I can also assure you that these crisp but melting biscuits/cookies are just as wonderful if you wish to forgo the nuts and bake them plain and unadorned, as I very often do myself.
For US cup measures, use the toggle at the top of the ingredients list.
I know that the essence of shortbread is its buttery plainness, and that adding coffee should be all wrong, but it is – convincingly – so very, very right. Instant espresso powder (a baking essential for me) is needed for these; regular coffee granules would not melt in properly, though you could bash them to a powder, if that's all you can find.
I like to press a walnut half into each fat patty as I go; it gives the baked cookies, by then fairly large flattish discs, an elegant look with their nut-defined centre, and the flavours go so well together. Pecans would also be excellent here, but I can also assure you that these crisp but melting biscuits/cookies are just as wonderful if you wish to forgo the nuts and bake them plain and unadorned, as I very often do myself.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 14
- 60 grams golden (or regular) caster sugar
- 125 grams soft unsalted butter
- 2 teaspoons instant espresso powder
- ¼ teaspoon fine sea salt
- 150 grams plain flour
- ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- approx. 14 walnut halves
- ⅓ cup superfine sugar
- 8 tablespoons soft unsalted butter
- 2 teaspoons instant espresso powder
- ¼ teaspoon fine sea salt
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- approx. 14 walnut halves
Method
- Heat the oven to 160°C/140°C Fan/325°F, and line 2 flat baking sheets with baking parchment.
- Mix the sugar, soft butter, instant espresso powder, and salt in a bowl using an electric mixer or by hand, and cream or beat the mixture until it is soft and light.
- Measure the flour, baking powder and bicarbonate of soda in another bowl, and then spoon into the butter and sugar mixture, beating and mixing until it forms a dough and clumps together.
- Roll into approximately 14 walnut sized balls, and place 7 on each baking sheet, about 8cm/3in apart as they do spread as they bake.
- Gently flatten each ball until it’s a plump disc, and then press a walnut half into the top of each one.
- Cook for 20 minutes — they will spread into domed biscuits. When they are ready they will still be soft and quite fragile, so leave on the baking sheets for a couple of minutes before moving them to a cooling rack.
- Heat the oven to 160°C/140°C Fan/325°F, and line 2 flat baking sheets with baking parchment.
- Mix the sugar, soft butter, instant espresso powder, and salt in a bowl using an electric mixer or by hand, and cream or beat the mixture until it is soft and light.
- Measure the flour, baking powder and baking soda in another bowl, and then spoon into the butter and sugar mixture, beating and mixing until it forms a dough and clumps together.
- Roll into approximately 14 walnut sized balls, and place 7 on each baking sheet, about 8cm/3in apart as they do spread as they bake.
- Gently flatten each ball until it’s a plump disc, and then press a walnut half into the top of each one.
- Cook for 20 minutes — they will spread into domed biscuits. When they are ready they will still be soft and quite fragile, so leave on the baking sheets for a couple of minutes before moving them to a cooling rack.
Additional Information
MAKE AHEAD / STORE:
Store the shortbreads in an airtight container for up to 5 days. You can freeze the baked shortbreads in a resealable container, with baking parchment in between layers of shortbreads, for up to 3 months. To thaw, put the cookies on a plate or wire rack at room temperature for about an hour.
You can form the cookies and put them on a baking sheet lined with baking parchment and freeze them unbaked. When solid, transfer to a resealable box (if in a bag, the walnuts can get knocked off). Bake from frozen, adding 1-2 minutes to the cooking time.
MAKE AHEAD / STORE:
Store the shortbreads in an airtight container for up to 5 days. You can freeze the baked shortbreads in a resealable container, with baking parchment in between layers of shortbreads, for up to 3 months. To thaw, put the cookies on a plate or wire rack at room temperature for about an hour.
You can form the cookies and put them on a baking sheet lined with baking parchment and freeze them unbaked. When solid, transfer to a resealable box (if in a bag, the walnuts can get knocked off). Bake from frozen, adding 1-2 minutes to the cooking time.
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What 2 Others have said
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Posted by JMFAGG on 20th January 2025
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Posted by llrosie on 19th January 2025
Show more commentsWell, how lovely are these! Simple little biscuits, that are buttery and short. Delicious.
This looks easy and delicious. It will be part of the tea I'm having. Thank you.