One of the biscuits I often bake at Christmas is shortbread, and one of our favourite varieties is matcha (green tea). Last Christmas I planned to make these again, but could only find matcha at ridiculous prices (like $25 for a couple of Tbs) so decided, instead of making $25 a batch matcha shortbread, to make coffee shortbread instead.
Surprisingly, they were one of the most popular types I made – and I’m sure I’m not the only cook who has varied a recipe on the run only to have everyone say it’s the best version ever, but you can’t remember what you did!
Thankfully I did jot down the essentials, and given remembering stuff for you is what blogs are for 🙂 I’m belatedly posting the recipe now, to make sure I remember how I made them, and so you (and any keen Christmas biscuit recipients) can make them too.
Coffee almond shortbread
Inspired by this recipe from Chocolate and Zucchini
- 100g unsalted butter
- 50g icing sugar
- 1 egg yolk
- 90g plain flour
- 40g almond meal
- 2 Tbs instant coffee powder or granules (or 1 Tbs matcha for the original flavour)
- 2 Tbs pearl sugar
Cream butter and icing sugar, beat in egg yolk, and then stir in flour, almond meal and coffee powder. Don’t worry if you have a bit of undissolved coffee through the dough, it doesn’t affect the biscuits and looks quite decorative once sliced. Scrape the dough onto a piece of baking paper, and use the paper to form into a roll about 4cm thick. Twist the ends of the paper and put in the fridge to chill.
After about 30 min, unroll paper and roll dough back and forth a few times to smooth any ‘creases’ before re-rolling tightly and chilling for another hour (or 30 min in freezer). If you want square biscuits, then use a small chopping board or heavy baking dish to press down on the roll to flatten the sides before chilling again.
Once chilled, roll or press each side of the dough in the sugar. Slice about 1cm thick and place slices on a baking paper lined tray. You can place fairly close together as shortbread doesn’t rise much. Bake at 180C (350F) for about 12 minutes or until just turning golden at the edges. Cool on a rack. They’ll last at least a couple of weeks in a tin.
Ms Frugal Ears said:
This is a great recipe, and I love the way you have used that much maligned coffee powder! I am sure this is great for any time of year. Thank you for sharing.
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Francesca said:
This looks so good Beck. I won’t be waiting for Christmas.
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Gary Lum said:
I don’t blame you for foregoing the matcha. That is daylight robbery. Those biscuits look fantastic.
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Beck @ Goldenpudding said:
thanks Gary! I’ll have to look for some cheaper stuff online I think…
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threebrits said:
oooh these sound delicious, we have added them to our list of things to bake!
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Beck @ Goldenpudding said:
thanks Annie and Rach, hope you enjoy!
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Liz Posmyk of Bizzy Lizzy's Good Things said:
Matcha is ridiculously priced, isn’t it! Love these shortbreads xx
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Beck @ Goldenpudding said:
thanks Liz! xxx
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fivebeansfood said:
I have actually made the matcha version from that same website! Will have to try this variation.
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Beck @ Goldenpudding said:
I made the matcha one originally, but ran out, and couldn’t find more for a reasonable price, so gave these a go and they’ve actually been more popular 🙂
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Kirsty Young said:
OMG I think they’d last a couple of minutes in my house! they look fabulous. I especially like the log rolling technique, no fussy rolling out and using cutters. I love shortbread, but nostalgically only make it at Christmas. It was always my mum’s go-to Christmas recipe. Thankfully I have her recipe, but this looks like a great complimentary recipe to add to ‘the book’. Cheers, Kirsty xx
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Beck @ Goldenpudding said:
Thanks Kirsty! Yes I have a classic shortbread I always make at Christmas too, but usually try and add a couple of variations as well…the log technique is really easy, and means you get the cute edging too 🙂
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The Hungry Mum said:
I adore shortbread and yours looks fab.
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Beck @ Goldenpudding said:
thanks 🙂
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Amanda McInerney said:
I adore shortbread, but for some reason only think to make it at Christmas. Need to change that!
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Beck @ Goldenpudding said:
I’m the same with fruitcake, really it makes more sense to bake in winter and enjoy with a warm cuppa by the fire, but instead, every Christmas… 🙂
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