Clara Bennett These buttery Coffee Shortbreads are made with soft unsalted butter, golden caster sugar, robust instant espresso powder, plain flour, and crunchy walnut halves. The result is a tender, melt-in-your-mouth biscuit with a deep coffee aroma and a nutty, savory finish. These cookies are perfect for a cozy afternoon tea or a holiday cookie exchange, making enough delicious treats for 14 people
Coffee Shortbreads Ingredients
- 60 grams golden (or regular) caster sugar
- 125 grams soft unsalted butter, at room temperature
- 2 teaspoons instant espresso powder
- 1/4 teaspoon fine sea salt
- 150 grams plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 14 walnut halves
How To Make Coffee Shortbreads
- Prepare the oven: Preheat your oven to 325°F (160°C) or 285°F (140°C) if using a fan oven. Line two flat baking sheets with parchment paper.
- Cream the butter: In a mixing bowl, combine the soft butter, caster sugar, instant espresso powder, and salt. Beat with an electric mixer or a wooden spoon until the mixture is soft, light, and creamy.
- Make the dough: In a separate bowl, measure the flour, baking powder, and bicarbonate of soda. Add these dry ingredients to the butter mixture. Beat or mix until the dough clumps together.
- Shape the cookies: Roll the dough into approximately 14 walnut-sized balls. Place 7 balls on each baking sheet, spacing them about 3 inches (8cm) apart, as they will spread while baking.
- Add the walnuts: Gently flatten each dough ball into a plump disc. Press a walnut half firmly into the center of each disc.
- Bake and cool: Bake for 20 minutes. The cookies will spread into domed biscuits. They will be very soft when they come out of the oven, so let them rest on the baking sheets for a few minutes to firm up before moving them to a wire rack to cool completely.
Recipe Tips
- Use Soft Butter: Ensure your butter is truly soft before starting. This allows the sugar and espresso powder to blend evenly, creating a smooth texture without pockets of unmixed butter.
- Espresso Powder vs. Granules: Use fine instant espresso powder for the best flavor distribution. If you only have coarse instant coffee granules, crush them into a fine powder with a spoon before adding them to the dough.
- Don’t Overcrowd: These shortbreads spread significantly in the oven. Keep them well-spaced (only 7 per sheet) to prevent them from merging into one giant cookie.
- Handle with Care: Shortbread is naturally fragile because of the high butter content. Do not try to move them immediately after taking them out of the oven, or they may crumble.
What To Serve Coffee Shortbreads
These rich biscuits are designed to be enjoyed with a hot beverage. Serve them alongside a freshly brewed cup of hot coffee to double down on the flavor, or a glass of cold milk for contrast. They also pair wonderfully with vanilla ice cream; try crumbling a cookie over a bowl of gelato for a simple yet elegant dessert.
How To Store Coffee Shortbreads Leftovers
- Refrigerate: Store the cooled shortbreads in an airtight container at room temperature for up to 5 days. You do not need to refrigerate them, as the cold air can dry them out.
- Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months. Alternatively, you can freeze the raw dough balls (without the walnut) and bake them fresh, adding a minute or two to the cooking time.
Coffee Shortbreads Nutrition Facts
Serving Size: 1 Cookie
- Calories: 135 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 85mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0.5g
- Sugars: 4g
- Protein: 1.5g
Frequently Asked Questions
- Can I use salted butter? Yes. If you only have salted butter, simply omit the 1/4 teaspoon of fine sea salt listed in the ingredients.
- Why did my cookies go flat? If the cookies spread too much and became flat, your butter may have been too warm (melted rather than soft) or the oven temperature was too low. Ensure the butter is soft but holds its shape before mixing.
- Can I skip the walnuts? Absolutely. If you have a nut allergy or just dislike walnuts, you can leave them off. You could press a chocolate button or a coffee bean into the center instead.
Try More Nigella Lawson Recipes:
Nigella Coffee Shortbreads
Description
Nigella Coffee Shortbreads are buttery, melt-in-your-mouth cookies infused with rich espresso and topped with a toasted walnut. They are easy to make and perfect for coffee lovers.
Ingredients
Instructions
- Prep: Preheat oven to 325°F (160°C). Line two baking sheets.
- Mix: Cream butter, sugar, espresso powder, and salt. Mix in flour, baking powder, and baking soda to form a dough.
- Shape: Roll into 14 balls, place on sheets, flatten slightly, and press a walnut into each.
- Bake: Bake for 20 minutes. Cool on the sheet before moving.
Notes
- Use Soft Butter: Make sure your butter is soft but not melted before mixing. Cold butter won’t mix well, and melted butter will make the dough too runny.
- Dissolve Espresso Powder Well: If your espresso powder is too grainy, dissolve it in a teaspoon of warm water before adding it to the mix. This helps blend the coffee flavor evenly into the dough.
- Measure Flour Correctly: Use a spoon to fill your measuring cup and level it off with a knife. Adding too much flour can make the shortbreads dry and crumbly.
- Chill the Dough if It’s Too Soft: If your dough feels too sticky or soft, refrigerate it for 10-15 minutes before shaping. This helps the cookies keep their shape when baking.
- Don’t Overbake: The cookies will still be soft when you take them out of the oven. They will firm up as they cool. Overbaking can make them hard instead of crumbly.
Nigella Coffee Shortbreads