A family friend recently hosted a wine tasting event and I was lucky enough to be invited so I scanned my Baking for All Occasions cookbook by Flo Braker for something appropriate to share with them. I found this espresso shortbread recipe fitting because coffee is usually taken after dinner to wake you up from the romantic and dreamy world that wine puts you in.
The event was to celebrate the South African wine maker Razvan Macici and his delicious creations. A five course meal was created to compliment the white and red wines that were shipped over from South Africa especially for the dinner. About twenty people attended this intimate, yet elaborate event and I got the chance to talk to wine connoisseurs, the host and Mr. Macici himself. I gain some insight into the industry and have discovered a new interest for wine and food pairing. This has opened a new door to the world of food for me and I am excited to learn more from the people I met that night.
These shortbread cookies are buttery, rich, incredibly dense and have a strong and pure coffee flavor from the fresh grounded coffee beans. Enjoy these with a cup of tea or even have them instead of your daily cup of Joe (There’s definitely enough caffeine in them!)
Adapted from Baking for All Occasions
- 2 cups of All-purpose flour
- 1/2 teaspoon of salt
- 8 ounces of unsalted butter at room temperature
- 1/2 cup of granulated sugar
- 3 teaspoons finely ground espresso-roast coffee
- 1-2 teaspoon vanilla extract
- 12 small espresso-roast coffee beans (optional)
- Preheat the oven to 300 degrees F
- Line a 8×2 inch square pan with parchment paper
- Sift the flour and salt into a bowl and set it aside
- In a stand mixture, beat the butter on medium speed until smooth
- While the stand is still mixing add the sugar and espresso all at once and beat until light and fluffy
- Then add the vanilla and on low speed add the flour mixture
- Pour the mixture into the prepared pan and then using a sharp knife score the batter into equal squares.
- Then center coffee bean in the middle of each square to decorate (optional)
- Bake the short bread until golden for about 45 to 50 minutes
- Transfer to wire rack and cut along the scored lines
- When completely cool, remove them from the pan