Thursday, November 25, 2010

Tradition with a Twist

Christmas has crept up with amazing stealth this year, if you ask me. Where did the last six months go? I feel like I've just finished Christmas shopping from last year and am still a bit clueless for this year. Hmmm. Baking?
I think a nicely boxed batch of shortbread could never go astray in anyone's household around this time of year, and it gives the gift a personal touch if you make it yourself. Homemade shortbread. It couldn't get much better.
Except, it does.
Once you try out this traditional shortbread recipe with a twist, you'll be hooked!
Not only is it totally delicious, it is a very smooth shortbread, and can be jazzed up by being rolled in sugar or drenched in chocolate. Yum! No crumbling with this one, and you're sure to get rave reviews from your recipients!

250g butter, at room temperature
1 cup icing sugar
5 tsp. instant coffee
4 tsp. hot water
2 3/4 cups plain flour
Chocolate to drizzle

Preheat oven at 180C. 
With an electric beater, mix butter and icing sugar until it becomes light and fluffy.
Dissolve coffee in water and beat into the mixture. Stir in the flour until well combined.
Roll dough into walnut-sized balls and press with a fork onto greased and lined trays. Bake for 15-20 minutes until golden and crisp. Set aside to cool before drizzling or dipping in chocolate.
Makes 30.


  1. hey, do you think these shortbread would
    still taste yummy without the coffee! i like how the recipe is easy unlike the shortbread recipe i usually use. Kees loves shortbread but is not a big fan of coffee, but Anne is a major coffee fan. What do you think?

  2. yes i think it would work. i would leave out the coffee and still add the water to keep the texture smooth, otherwise you may end up with the dough being too crumbly. good luck! let me know how it turns out!! xo


Give me some sugar, Sugar...