Chocolate Espresso Shortbreads


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.


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