25 Sep

Espresso chocolate shortbread

espresso chocolate shortbread

photograph by Emma Sekhon

..dipped in chocolate and topped with a roasted coffee bean…

You will need

230g cold unsalted butter, cut into small pieces
100g granulated sugar
1/2 tsp salt

270g plain flour
2 tbsp finely ground espresso
several coffee beans
100g dark chocolate (70% cocoa)

Baking parchment or greaseproof paper


Heat the oven to 150oC/Gas mark 2. Line two baking trays with baking parchment.


Combine the butter, sugar, and salt in an electric mixer, or with a wooden spoon in a large mixing bowl. Mix until the butter combines with the sugar but isn’t perfectly smooth. Add the flour and ground espresso and mix until the dough has just about pulled together, but try not to over-mix.


Lightly flour a surface and roll the dough to about 5mm–7mm thick. Aim for a uniform thickness for even baking. Using a circular 4.5mm biscuit cutter cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more.


Bake for about 20–30 minutes. Cool the biscuits on a wire rack.


Set a sheet of parchment or waxed paper on a work surface. Break the chocolate up and put it in a small heatproof bowl and set the bowl over a pan of simmering water. Melt the chocolate, stirring, until it’s smooth and warm; don’t let it get hot. Dip half of each biscuit into the chocolate, place on baking parchment and place a coffee bean on the hot chocolate of each one. Leave to harden at room temperature.