Coffee shortbread

Ingredients Coffee shortbread
  • 250g butter, at room temperature
  • 1 cup (150g) icing sugar
  • 3 tsp instant coffee
  • 3 tsp water
  • 2 3/4 cups (415g) plain flour
  • Demerara sugar, to sprinkle
Method Coffee shortbread
  • Preheat oven to 180°C. With an electric beater, mix 250g butter, at room temperature and 1 cup (150g) icing sugar until pale and creamy (almost white). Dissolve 3 tsp instant coffee in 3 tsp water. Beat into butter mix.
  • Stir in 2 3/4 cups (415g) plain flour until well combined (the mixture will appear crumbly at first − keep stirring). Roll walnut-sized balls and place on a baking tray lined with baking paper.
  • Use a fork to flatten the balls and sprinkle with demerara sugar. Bake for 15-20 minutes or until golden and crisp. Set aside to cool.



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