Chocolate Espresso Shortbreads

Method

Upgrade the classic buttery shortbread with an intense chocolate flavour that’s perfectly blended with rich espresso coffee. The ultimate afternoon treats to enjoy with friends.

  1. In a bowl, mix the flour, cocoa powder, espresso, salt and cinnamon until fully combined. Set aside.
  2. In a stand mixer, beat the butter and sugar on a high speed until light and fluffy.
  3. Add the egg and vanilla and whisk for a further minute until combined.
  4. Next, add the flour mixture to the stand mixer and whisk until a dough forms.
  5. Transfer the dough onto a sheet of parchment paper and roll it into a log shape.
  6. Chill the dough in the fridge for an hour.
  7. Preheat the oven to 180°C.
  8. Once the dough has firmed up, roll it in the chopped hazelnuts, ensuring they are slightly embedded.
  9. Using a sharp knife, slice the dough into discs that are half an inch thick.
  10. Place each shortbread disc onto a tray lined with parchment paper, leaving a small space in between each one.
  11. Bake for 13 minutes. Remove from oven and let cool on a wire rack. Enjoy with a warm mug of tea or dunked in coffee.

Ingredients

Prep time: 10 Minutes

Cook time: 13 Minutes

Serves: 24

  • 130g plain flour

  • 100g unsweetened cocoa powder

  • 1 tbsp and 1 tsp instant espresso powder

  • ¼ tsp salt

  • ½ tsp ground ginger

  • ½ tsp cinnamon

  • 175g unsalted butter

  • 130g sugar

  • 1 large egg

  • 1.5 tsp vanilla extract

  • 100g hazelnuts, finely chopped