I love shortbread.
![Dark Chocolate, Maple & Coffee Shortbread](https://kays-kitchen.co.uk/wp-content/uploads/2022/04/dark-chocolate-maple-coffee-shortbread-kays-kitchen.jpg?w=681)
I also love coffee.
![Dark Chocolate, Maple & Coffee Shortbread](https://kays-kitchen.co.uk/wp-content/uploads/2022/04/dark-chocolate-maple-coffee-shortbread-kays-kitchen-7.jpg?w=681)
Aaaand I love dark chocolate.
![Dark Chocolate, Maple & Coffee Shortbread](https://kays-kitchen.co.uk/wp-content/uploads/2022/04/dark-chocolate-maple-coffee-shortbread-kays-kitchen-8.jpg?w=681)
Can you see where this is going?
![Dark Chocolate, Maple & Coffee Shortbread](https://kays-kitchen.co.uk/wp-content/uploads/2022/04/dark-chocolate-maple-coffee-shortbread-kays-kitchen-6.jpg?w=681)
I combined some of my favourite ingredients into my favourite biscuit.
![Dark Chocolate, Maple & Coffee Shortbread](https://kays-kitchen.co.uk/wp-content/uploads/2022/04/dark-chocolate-maple-coffee-shortbread-kays-kitchen-5.jpg?w=681)
And these little bad boys were the result.
![Dark Chocolate, Maple & Coffee Shortbread](https://kays-kitchen.co.uk/wp-content/uploads/2022/04/dark-chocolate-maple-coffee-shortbread-kays-kitchen-4.jpg?w=681)
Buttery, crumbly shortbread, laced with freshly ground coffee and sweet maple syrup, dipped in decadent dark chocolate.
![Dark Chocolate, Maple & Coffee Shortbread](https://kays-kitchen.co.uk/wp-content/uploads/2022/04/dark-chocolate-maple-coffee-shortbread-kays-kitchen-3.jpg?w=681)
They’re so freaking good. And oh, so morish.
![Dark Chocolate, Maple & Coffee Shortbread](https://kays-kitchen.co.uk/wp-content/uploads/2022/04/dark-chocolate-maple-coffee-shortbread-kays-kitchen-2.jpg?w=681)
I keep finding myself back in the kitchen to sneak another one…
![Dark Chocolate, Maple & Coffee Shortbread](https://kays-kitchen.co.uk/wp-content/uploads/2022/04/dark-chocolate-maple-coffee-shortbread-kays-kitchen-9.jpg?w=1024)
Here’s the recipe so you can make your very own!
Enjoy,
-Kay
Ingredients
Shortbread (makes 24)
- 295g plain flour
- 5g ground coffee – I love dark roasted South American beans like this.
- 200g unsalted butter, cold, cubed
- 50g light brown sugar
- 50g caster sugar
- 1 tsp almond extract
- pinch of salt
- 2 medium egg yolks
- 1 tbsp maple syrup
Chocolate
- 100g dark chocolate
- 35g unsalted butter
- 1 tbsp maple syrup
Instructions
- Add the butter, coffee and flour to a large bowl and using your thumb, index and middle fingers, rub together until the mixture resembles fine breadcrumbs.
- Add sugar and mix with a spoon till properly combined.
- Add yolks, maple syrup and almond extract and knead together the dough until it just comes together. It’ll be firm, crumbly and slightly sticky.
- Place the dough on a sheet of clingfilm, cover it with another sheet then using a rolling pin, roll it into a flat, rectangular shape.
- Ensure the dough is properly covered with clingfilm before popping in the fridge for 30 minutes.
- Remove the clingfilm. Working quickly, flour the surface generously and roll till 1cm thick.
- Cut out circles and place on a baking paper-lined tray. Repeat till you’ve used up all of your dough.
- Place the tray in the fridge and chill for 20 minutes.
- Meanwhile, preheat your oven to Gas Mark 4.
- Once chilled, place biscuits straight into the oven and bake for 10 mins until slightly golden.
- Allow to cool before dipping in chocolate.
Chocolate
- Add all the ingredients to a medium heat-safe bowl and place on medium-low heat over a gently simmering pot of water. Ensure the water doesn’t touch the bottom of the bowl.
- Heat until melted and combined, stirring regularly.
Notes
- These shortbreads aren’t very sweet – you can slightly increase the amount of caster sugar if you’d like them to be sweet.
- It’s important to use cold butter and work quickly.
- Don’t overwork your dough – you don’t want to develop the gluten.
![](https://kays-kitchen.co.uk/wp-content/uploads/2022/04/dark-chocolate-maple-coffee-shortbread-kays-kitchen.png?w=683)
![](https://kays-kitchen.co.uk/wp-content/uploads/2022/04/dark-chocolate-maple-coffee-shortbread-kays-kitchen-2.png?w=683)
Yay I missed your posts! I’m making cookies with the kids this holiday so will be using this recipe, can I replace the coffee with cocoa powder or just omit all together?
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I’ve not tried but I reckon that’d turn out really well. You might want to try it with a white chocolate dip with sprinkles or press the (uncooked) biscuits in demerara sugar before baking so they’re a bit more kiddo friendly.
I’ve also got this shortbread recipe that might work well: https://kays-kitchen.co.uk/2018/12/23/jammy-star-biscuits/
Happy baking!!
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Oh my, now that looks delicious!🌟
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Thank you!! Hope you get a chance to give them a go soon! X
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Me too! 🤗🤞
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These sound and look amazing!
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