I decided to create this Coffee Chocolate Shortbread recipe last-minute to create something to celebrate Burns Night with friends. And what a spark of genius it turned out to be (if I do say so myself).
When I was in Edinburgh in 2019, I enjoyed a variety of delicious shortbread flavors, and coffee was one of my very favorites. So it made sense that I needed to recreate this deliciousness at home.
I love that this recipe is quick, simple, uses pantry staples, and doesn’t require rolling out and cutting into shapes like some shortbread recipes.
As you prep the dough, it will seem dry and crumbly, but I promise, that’s how it should be – just trust the process!
Drizzle with chocolate once cooled, to give an extra depth of flavor (and dark chocolate and coffee are a match made in heaven!) and also to glam it up a bit. You can definitely skip the drizzle, if you prefer, but I personally like the flavor and the look!
The Coffee in Coffee Chocolate Shortbread
This shortbread utilizes the easiest ingredient for infusing a strong coffee flavor: espresso powder! No need for brewing and cooling coffee here. Espresso powder is inexpensive, easily available in the coffee aisle at any grocery store, and handy to have on hand for last-minute bakes like this.
If you’re not a coffee fan, check out my Traditional Scottish Shortbread Recipe here instead (which you can customize with other mix-ins, if you like).
The Chocolate for Drizzling
I prefer using Ghirardelli chocolate melts for drizzling here. These melts are designed to melt easily and evenly, and set quickly, without the need for refrigeration. I like the Ghirardelli melts because they taste more like real chocolate than Wilton or other brands of candy melts, which are not real chocolate.
You can find Ghirardelli chocolate melts with the chocolate chips, in the baking aisle in most supermarkets.
Help! My Shortbread Dough is Sandy!
When you have mixed the flour and cornstarch into the creamed mixture, you will find the mix to be extremely sandy and crumbly and it may even be difficult to prick all over with a fork as a result. Do not panic! It’s supposed to be like that, and will bake to be a delicious short texture, as desired.
Can You Make Mocha Shortbread Ahead of Time?
Shortbread is actually perfect to make in advance of any parties or Christmas, as it keeps extremely well. It will taste as good as the day you baked it for at least a week, if not more! Store cooled shortbread inside an airtight container at room temperature. You can probably freeze it inside an airtight container for about a month, too, but honestly, it’s never lasted long enough in my house for me to test this out!
More Recipes to Try:
Coffee Chocolate Shortbread
Ingredients
For the Coffee Shortbread:
- 226 grams (2 sticks) butter, at a cool room temperature
- 109 grams (½ cup + 2 teaspoons) granulated sugar
- 422 grams (3 ¼ cup) all purpose flour
- 11 grams (1 Tablespoon + 2 teaspoons)
- 1 teaspoon vanilla
- 1 Tablespoon (7 grams) espresso powder
To Decorate:
- Ghirardelli Dark Chocolate Melting Wafers
Instructions
- Preheat oven to 325°F / 165°C. Line a 9×13-inch (23x33cm) metal pan with parchment paper or nonstick foil. Secure with metal binder clips.
- In a large bowl, cream the butter and the sugar until pale, creamy and smooth (about 2-3 minutes). Add the vanilla and espresso powder and mix briefly to combine. Scrape down the sides and bottom of the bowl.
- Add the flour and cornstarch. Mix briefly until it forms fine crumbs. The mixture should hold when squeezed together, but fall apart easily. Do NOT overwork the dough – this will result in tough shortbread.
- Press the dough evenly into the prepared pan. Don't worry if the mixture still seems sandy – that's okay. Just press well into the pan. Prick all over with a fork*.
- Bake 25 to 30 minutes, or until just browning lightly around the edges, rotating halfway through.
- Immediately after removing from the oven, carefully cut into even rectangles. The size and shape is entirely up to you, but I typically do 4 rows and 8 columns, for long shortbread 'fingers'.
- Allow the shortbread to cool completely in the pan, about 1 hour.
- Once cooled, melt the melting wafers in a small bowl in the microwave, set at 50% power, stirring every 30 seconds, until melted and completely smooth. Transfer to a small piping bag or a Ziploc bag and snip off a tiny corner (smaller than you think – you can always make the hole bigger if needed).
- Drizzle liberally with melted chocolate. Allow chocolate to set completely before serving or storing inside an airtight container at room temperature for about 1 week.
