Coffee & Chocolate Shortbread
Servings: 16 Squares
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!