Coffee and Chocolate Chip Shortbread

Coffee and Chocolate Chip Shortbread

February 2, 2017 by: bright-admin Biscuit, Bites, Indulgent

Another birthday, another baking present….I am SO predictable! This time for coffee addict, Ian. I wanted to make something that I could easily transport over London and then on trains, so instead of a creamy cake, I thought biscuits were the way to go. I am also a sucker for shortbread ANYTHING, so thought why not combine both our loves in one bake. Not selfish, thoughtful :)

Ingredients for Coffee and Chocolate Chip Shortbread

1 1/2 tbsp instant coffee
1 1/2 tbsp boiling water
120g unsalted butter
50g icing sugar (plus extra for dusting/rolling)
1/2 tsp vanilla extract
140g plain flour
75g dark/milk/white chocolate chips (whichever you prefer – or mix them all in!)

Baking sheet, greased and lined. Rolling pin. Round cookie cutter (or the top of a glass). Fridge space.

makes about 12 round cookies

1) Mix the coffee and recently boiled water together in a mug to make a mini espresso. Set aside and leave to cool.

2) In a large bowl whisk together the butter and sugar for a good 4 minutes, until smooth and paler in colour. Once done, mix in the vanilla extract and cooled espresso. This may look like it has curdled a bit if the coffee is still warm, not to worry, just work quickly into the next step.

3) Pour the flour into the bowl and mix with a wooden spoon, when it just starts to come together, pour in your chocolate chips and then use your hands to form the dough into a squidgy ball of brown goodness. Wrap the dough ball in cling film and place in the fridge for at least 2 hours. If you are short on time, pop it in the freezer for half an hour or so. You want it to be solid but mouldable.

4) Once chilled, dust a (clean!) work surface and rolling pin with a healthy dose of icing sugar. Roll your dough out until about 2cm thick (a little thicker if you like real thick biscuits) – turning and moving to make sure it never gets stuck to the work surface. Using the cutter, cut out as many rounds as you can. Once done, re roll any excess dough and cut out some more.

5) Place these rounds on your prepared baking sheet and pop back in the fridge. I usually cover mine and leave them in the fridge over night, but leave them to set and chill in the fridge for as long as possible (minimum an hour). Optional extra: dust the shortbread with a few tablespoons caster/white sugar.

6) Preheat the oven to 180oC and then place the tray on the middle shelf for around 12-15 mins. Once baked, leave to cool on the tray and then turn out onto a wire rack to cool completely.


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  • It was divine!!!

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