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This coffee shortbread recipe is a twist on a classic recipe and great served with a coffee cappuccino. Wholemeal flour adds a light nutty note to blend with the expresso and chocolate.

Prep: 15 Mins Bake: 20 mins Serves: 12 Skill Level: easy


  • 225g Plain wholemeal flour
  • 125g Cornflour
  • 125g unrefined light muscovado sugar
  • 2tsp espresso coffee
  • 50g dark chocolate broken into pieces
  • 225g butter (unsalted) cut into pieces
  • Chocolate-covered coffee beans for decoration


  1. Preheat the oven to 190 C (170 C fan, gas mark 5). Put the flour and cornflour into a processor with the butter. Blend together to make crumbs

  2. Add sugar and coffee granules and blend again until the mixture comes together to form a ball

  3. Knead lightly onto a floured surface. Grease a 20cm square tin and press the shortbread into the tin. Press a fork around the edges to make a pattern and prick the surface several times with a fork

  4. Bake the shortbread for 20 minutes or until the shortbread is pale golden and cooked through

  5. Cool in the tin, then cut into 12 bars

  6. Microwave the chocolate on high for 30 seconds or until just melted. Dip the base of chocolate covered coffee beans in the chocolate and arrange 3 on top of each coffee shortbread