I love shortbread.

I also love coffee.

Aaaand I love dark chocolate.

Can you see where this is going?

I combined some of my favourite ingredients into my favourite biscuit.

And these little bad boys were the result.

Buttery, crumbly shortbread, laced with freshly ground coffee and sweet maple syrup, dipped in decadent dark chocolate.

They’re so freaking good. And oh, so morish.

I keep finding myself back in the kitchen to sneak another one…

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

1. 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.
2. Add sugar and mix with a spoon till properly combined.
3. 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.
4. 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.
5. Ensure the dough is properly covered with clingfilm before popping in the fridge for 30 minutes.
6. Remove the clingfilm. Working quickly, flour the surface generously and roll till 1cm thick.
7. Cut out circles and place on a baking paper-lined tray. Repeat till you’ve used up all of your dough.
8. Place the tray in the fridge and chill for 20 minutes.
9. Meanwhile, preheat your oven to Gas Mark 4.
10. Once chilled, place biscuits straight into the oven and bake for 10 mins until slightly golden.
11. Allow to cool before dipping in chocolate.

Chocolate

1. 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.
2. 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.