Coffee Shortbread

Ingredients

• 2 tbspNescafé Gold
• 1 tbspwater
• 185 gsoftened butter
• 80 gsifted icing sugar
• 1 tbspvanilla
• 110 gcornflour
• 110 gplain flour
• 110 gNESTLÉ dark melts
• 60 mlNESTLÉ CARNATION Creamy Evaporated Milk

Instructions

1. 1

   Prepare the trays

   Heat the oven to 180°C, or 160°C fan-forced. Line two baking trays with baking paper.

2. 2

   Mix the dough

   Dissolve the Nescafé Gold in the water. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the coffee mixture and vanilla, then beat until combined. Fold in the sifted cornflour and plain flour.

3. 3

   Pipe the biscuits

   Spoon the mixture into a piping bag fitted with a fluted tube. Pipe 8 cm lengths onto the prepared trays, leaving room for spreading.

4. 4

   Bake and cool

   Bake for 10–12 minutes, or until light golden. Transfer to a wire rack to cool.

5. 5

   Dip in chocolate

   Put the dark melts and evaporated milk in a heatproof bowl. Set it over simmering water and stir until smooth. Dip one end of each biscuit in the chocolate, then place on a baking tray lined with baking paper to set.

What is coffee shortbread?

Shortbread is a classic British biscuit known for its buttery, delicate crumb. This version adds instant coffee to the dough and finishes each biscuit with a dark chocolate dip.

Cornflour alongside plain flour helps give the biscuits a tender texture, while piping creates ridged lengths that are easy to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 156 calories, 1g protein, 27g carbs, 10g fat.

The flour, cornflour and icing sugar provide most of the carbohydrates, while butter and chocolate contribute most of the fat. These biscuits contain only a modest amount of protein, mainly from the flour and chocolate; serve one with yoghurt or a glass of milk if you want a more filling snack.

Why use two flours?

Cornflour: combined with plain flour, it helps keep the crumb fine and tender.

Plain flour: provides structure so the piped biscuits hold their shape as they bake.

Getting the dough ready

Coffee: dissolve the granules in water first so they distribute evenly through the butter mixture.

Butter and sugar: beat until pale and creamy before adding the flavourings. Fold in the flours rather than beating them vigorously, so the dough stays manageable.

Piping neat biscuits

Fluted nozzle: use a piping bag fitted with a fluted tube to make ridged 8 cm lengths. If the dough feels difficult to pipe, work steadily rather than forcing it through.

Spacing: leave room between the biscuits on the trays, as the method allows for some spreading during baking.

When are they baked?

Colour: look for a light golden finish and start checking at 10 minutes; the recipe gives a 10–12 minute baking window.

Cooling: let the biscuits cool on a wire rack before dipping. This helps them firm up and makes them easier to handle.

Making the chocolate dip

Gentle heat: stir the dark melts and evaporated milk in a heatproof bowl over simmering water until smooth.

Setting: dip just one end of each cooled biscuit, then leave them on baking paper until the coating has set.

How to serve them

Serve these biscuits with tea or coffee, or arrange them on a plate alongside other small treats. Their coffee-and-chocolate flavour also works well as a simple after-dinner biscuit.

Recipe notes & tips

• Measure the coffee and water carefully so the dough keeps its intended balance.
• Use softened butter so it can cream smoothly with the icing sugar.
• Sift the icing sugar and cornflour to help avoid lumps in the mixture.
• Pipe similar-sized lengths so the biscuits bake at a similar rate.
• Let the biscuits cool fully before dipping them in the chocolate mixture.

Variations

• Extra coffee: increase the coffee flavour with a little more dissolved Nescafé, keeping the added liquid modest.
• Chocolate drizzle: drizzle the smooth chocolate mixture over the biscuits instead of dipping one end.
• Plain finish: leave off the chocolate dip for a simpler coffee shortbread.
• Different shape: pipe shorter lengths for smaller biscuits, checking them towards the early end of the baking time.
• Chocolate contrast: use a different type of baking chocolate for a milder or sweeter coating.

Common mistakes to avoid

• Undissolved coffee: dissolve the granules fully in water before mixing them into the butter.
• Cold butter: soften it first so it creams evenly with the sugar.
• Overmixing the flour: fold the flours in gently once sifted to avoid working the dough too much.
• Crowded trays: leave space between piped lengths so they have room to spread.
• Dipping warm biscuits: allow them to cool on a rack first so they are easier to handle.

How to store

Once the chocolate has set, store the biscuits in an airtight container at room temperature for up to about a week. They are best eaten as biscuits rather than reheated.

Frequently asked questions