These buttery coffee shortbreads are soft, crumbly, and full of rich espresso flavor. Each biscuit is topped with a crunchy walnut, making them perfect for an afternoon treat with tea or coffee.
Ingredients Needed:
- 60 grams of golden (or regular) caster sugar
- 125 grams of soft unsalted butter
- 2 teaspoons instant espresso powder
- ¼ teaspoon fine sea salt
- 150 grams of plain flour
- ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- approx. 14 walnut halves
How To Make Coffee Shortbreads?
- Preheat the oven: Set your oven to 160°C and line two baking trays with parchment paper.
- Cream butter and sugar: In a bowl, beat the butter, sugar, espresso powder, and salt until soft and fluffy using an electric mixer or by hand.
- Add dry ingredients: In another bowl, mix the flour, baking powder, and bicarbonate of soda, then slowly add it to the butter mixture. Mix until the dough comes together.
- Shape the cookies: Roll the dough into 14 small balls and place them on the baking trays with 8cm of space between them.
- Flatten and top: Gently press each ball into a thick disc and press a walnut half on top.
- Bake: Place in the oven and bake for 20 minutes until the cookies spread and become slightly domed.
- Cool: Let the shortbreads sit on the tray for a few minutes, then transfer them to a wire rack to cool completely.
Recipe Tips:
- 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.
How To Store Leftovers?
- Refrigerate: Let the coffee shortbreads cool completely. Then, keep them in a sealed container at room temperature for up to 5 days.
- Freeze: Store the shortbreads in a sealed container with parchment between layers and freeze for up to 3 months.
Nutrition Facts:
- Calories: 120 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 50mg
- Potassium: 30mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0.5g
- Sugars: 5g
- Protein: 2g
Try More Nigella Lawson Recipes:
Nigella Coffee Shortbreads
Description
These buttery coffee shortbreads are soft, crumbly, and full of rich espresso flavor. Each biscuit is topped with a crunchy walnut, making them perfect for an afternoon treat with tea or coffee.
Ingredients
Instructions
- Preheat the oven: Set your oven to 160°C and line two baking trays with parchment paper.
- Cream butter and sugar: In a bowl, beat the butter, sugar, espresso powder, and salt until soft and fluffy using an electric mixer or by hand.
- Add dry ingredients: In another bowl, mix the flour, baking powder, and bicarbonate of soda, then slowly add it to the butter mixture. Mix until the dough comes together.
- Shape the cookies: Roll the dough into 14 small balls and place them on the baking trays with 8cm of space between them.
- Flatten and top: Gently press each ball into a thick disc and press a walnut half on top.
- Bake: Place in the oven and bake for 20 minutes until the cookies spread and become slightly domed.
- Cool: Let the shortbreads sit on the tray for a few minutes, then transfer them to a wire rack to cool completely.
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