In celebration of National Coffee week, I’d like to share my Coffee and Chocolate shortbread recipe with you. It just goes so well with a deliciously smooth cup of coffee too! This wonderfully shortbread crumbly texture can’t be replicated in any shop bought variety that I’ve ever tried either. I say this recipe is in celebration of National Coffee week but the reality is that my family eat this all year round, we really don’t need any excuses.
Shortbread Galore!
I’ve been careful to make sure that this recipe celebrates that trademark buttery shortbread texture. An added bonus is that it is entirely vegan. Three differing kinds of flour might seem excessive but I firmly believe that the blend makes an invaluable contribution to that melt-in-the-mouth, mealy texture that’ll leave you going back for more.
I’ve used instant coffee granules in my batch, but espresso powder will work just as well to really hit that lovely and light coffee aroma. Chocolate and coffee are such a heart-warming combination, with every bite into each nib of chocolate providing a welcome, indulgent surprise. This recipe is super simple to make and only requires one bowl for minimal clean-up too – always a welcome bonus! The rich, aromatic smell of coffee as you’re making the shortbread permeates throughout your home, so don’t be surprised if you get other members of your household clamouring to know when it will be ready!
You can find the rest of our recipes here, ranging from tasty main meals, scrumptious sides and snacks, and even more delicious desserts! If you’re struggling with any step, then be sure to check out our video guides on our Instagram page too!
It doesn’t stop there for National Coffee Week the Soupologie way! As part of our #FoodWasteFridays initiative, we’ll be sharing tips on how to best use coffee grounds in our gardens. Stay tuned and see you soon!
Coffee & Chocolate Shortbread
Equipment
- oven
- K-Beater
- Bowl
- Spatula, or similar
- A 9” x 9” Baking Pan
- Fork
Ingredients
- 250 g Margarine plus a little extra for greasing the baking pan
- 125 g Granulated Sugar
- 250 g Plain Flour
- 100 g Semolina
- 25 g Cornflour
- 1 tsp Vanilla Extract
- 2 ½ tsp Espresso Powder Instant Coffee Granules
- 80 g Chocolate Chips
To Serve
- A Cup of Coffee! (Optional)
- A sprinkling of caster sugar (Optional)
Instructions
- Preheat the oven to 150°C/300°F.
- Beat the margarine, sugar, vanilla extract, espresso powder, or instant coffee granules, with a K-Beater or hand-mixer for 2-3 minutes, or until it is fully creamed together.
- Scrape down the sides of the bowl.
- Add the plain flour, semolina, and cornflour to the bowl. Beat for a further 30 seconds to a minute, or until the mixture is just combined.
- Scrape down the sides of the bowl again to incorporate any excess. Add the chocolate chips and combine for a further 10-15 seconds.
- Lightly grease a 9” x 9” baking pan with margarine.
- Carefully spread the fragrant coffee dough into the baking pan to achieve a smooth and level surface.
- For that quintessential shortbread look, lightly poke the dough all over with a fork.
- Bake in the oven for 35-45 minutes.
- To serve, sprinkle caster sugar over the shortbread and cut into squares whilst it’s still hot. Leave to cool for 5-10 minutes, then enjoy!