Coffee biscuits

bake Baking sweet
Total: 2 hr 12 min. | Active: 30 min.
vegetarian

As the nights get longer, we're enjoying a more relaxed pace of life and squeezing a few more breaks into our daily routine. What could be better than a hot cup of coffee served with a sweet treat to beat the autumn blues? These biscuits look just like coffee beans – not only are they delicious, they're also a joy to make. Coffee is added to the cocoa shortbread dough to bring out the chocolatey taste and as a nod to the shape of the finished biscuits, which perfectly combine the two most popular biscuit flavours. The biscuits will keep in an airtight container for a few days.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 30 pieces

Shortbread dough
150 g white flour
90 g icing sugar
10 g cocoa powder
1 pinch salt
65 g butter, cut into pieces, cold
1 tsp instant coffee
3 tbsp water, hot
1  fresh egg yolk

How it's done

Shortbread dough

Place the flour, icing sugar, cocoa powder and salt in a bowl, mix. Add the butter and rub together using your hands to form an even, crumbly mixture. Dissolve the coffee in the water, add along with the egg yolk, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and leave to chill for approx. 1 hr.

To shape

Divide the dough into 30 portions, shape into balls and flatten them a little to form ovals, place on a baking tray lined with baking paper. Place a toothpick across the middle of the ovals and press down to create the characteristic coffee bean shape. Cover the biscuits and leave to chill for approx. 30 mins.

To bake

Approx. 12 mins. in an oven preheated to 175 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

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