2 November, 2015

Coffee shortbread

Adopted from women’s weekly ‘Beautiful biscuits’, this biscuit both looks and tastes classy. It has the shortbread texture along with a subtle coffee hint which marries so well with the chocolate coating.I loved the idea of dipping biscuit in melted chocolate. It makes the simple biscuit look special and add just enough sweetness without overpowering the coffee flavour.

Coffee shortbread

I was making Christmas cookies for the past few weeks and so I had a batch of Royal icing with me. As usual, I couldn’t help but play around with flavours and see what I can do differently to the original recipe. As expected, I dipped a biscuit in royal icing and let it dry. Then I took a bite and I couldn’t believe how good it tasted.

Coffee shortbread

I was making Christmas cookies for the past few weeks and so I had a batch of Royal icing with me. As usual, I couldn’t help but play around with flavours and see what I can do differently to the original recipe. As expected, I dipped a biscuit in royal icing and let it dry. Then I took a bite and I couldn’t believe how good it tasted.

I couldn’t really decide which combination I like most. After eating few from the chocolate batch, I’m craving for a royal icing one and wise versa. So I’m assuming they are both equally good.

Coffee shortbread

If you like a softer crumb, roll out the dough bit thicker. If you like a crispier bite, roll out thin and bake slightly longer at a low temperature. Temperatures and time depends on the oven and always do a test run with few biscuits. I always do a test bake whenever I try a new recipe or I’m not sure how I like the texture to be.

These biscuits lasts for weeks if you keep them in an air tight container and in a cool, dry place. Make sure to store the two varieties separately, just in case if the chocolate melts.

Coffee shortbread
Yields 30
A shortbread cookie in two ways
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Prep Time
1 min
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
1 min
Cook Time
15 min
Total Time
1 hr 15 min
Ingredients
  1. 125g butter
  2. 100g brown sugar
  3. 260g flour
  4. 1 egg
  5. 2 tbsp. instant coffee granules
  6. 1 tablespoon hot water
  7. 3/4 tsp baking powder
  8. 100g chocolate melts (for dipping)
  9. 1 cup royal icing (for dipping)
Instructions
  1. Preheat oven to 170 °C.
  2. Line a baking tray with parchment paper.
  3. Mix flour, baking powder in a separate bowl. Set aside.
  4. Dissolve the coffee in hot water and let cool.
  5. In a bowl of a stand mixer beat butter and brown sugar until just combined.
  6. Add the egg and mix until clear.
  7. Pour the coffee liquid in and mix on low speed to combine.
  8. Fold in the flour on lowest speed or using a wooden spoon or spatula.
  9. Bring the dough on to a floured surface and knead lightly just until it comes together.
  10. Refrigerate for about 30 minutes.
  11. Once ready, roll out the dough on a floured surface to about 5mm thickness.
  12. Cut out shapes using either a round or fluted cookie cutter.
  13. Place on the prepared tray and bake for about 12-15 minutes.
  14. Cool completely on wire rack.
  15. Melt the chocolate on a double boiler or using a microwave and pour in to a deep cup.
  16. Thin out the royal icing to running consistency and pour in to a separate cup.
  17. Dip half of the biscuits in chocolate and let dry on a parchment paper. Dip the rest in royal icing and dry on a wire rack.
Notes
  1. Use one dip if you like instead of two.
Adapted from Women's weekly beautiful biscuits
Adapted from Women's weekly beautiful biscuits
Voddy's Kitchen http://voddyskitchen.com.au/

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