Coffee Orange Shortbread (dressed up like Christmas Puddings!)

Coffee cookiesFor those of you who are in a cookie frenzy right now leading up to the big day tomorrow, try these.

This is late night baking at it’s best. I love sitting on my bed, with a little table, in front of the TV decorating cookies whilst watching festive films… and consequently getting chocolate all over my bed covers. But who the bloody hell cares because its christmas.

These biscuits are so quick and easy, its laughable. Plain shortbread requires 3 ingredients which your bound to have in your cupboards. Those three ingredients make a delicate and flaky biscuit which you can build flavours into. I decided to go with Coffee and Orange for a change as I love a good festive latte at this time of year.

Now, back to watching Love Actually in my festive socks. Then I just have to make my Chocolate Orange Roulade for Christmas day tomorrow. Oh and there’s that small matter of wrapping ALL my presents. Ah.

I wish you all a Merry Christmas and I hope you have a fantastic one!

making of coffee cookies cutting coffee cookiesCoffee CookieIngredients – makes 20-25 biscuits

  • 125g butter
  • 2 tsp. instant coffee
  • 1 tsp. orange zest, grated
  • 55g caster sugar
  • 180g plain flour
  • 100g white chocolate, melted
  • 100g dark chocolate, melted
  • decoration: red currants/chocolate leaves and anything else you want

Method Pre-heat your oven to 190C. Line two baking trays with baking parchment ready for your biscuits.

Begin by creaming the butter, coffee, orange and sugar together until fluffy. Gradually spoon in the flour and combine until all of it is incorporated. Try not to over mix the dough as you want a short texture to these biscuits. Tip the dough out onto your worktop and roll out to approx. 4mm thick, using a rolling-pin and a small amount of flour. Cut out into circles using a 3cm cutter and place onto your prepared baking trays. Refrigerate for 30 minutes. Bake for 10-15 minutes until golden brown and let cool on a cooling rack.

Melt your white chocolate and load into a piping bag. Cut a small hole in the tip of the bag and pipe the outline of the top section of the christmas pudding design. Once the chocolate is semi-set, fill in the middle with more chocolate using a small spoon or using the chocolate in your piping bag. Place any berries or chocolate decorations on now while the chocolate is still setting so that they stick.

Repeat this but with the melted dark chocolate on the bottom half of the cookie. Leave to fully set for half an hour and then eat!

About addmorebutterplease

When in doubt, add more Butter!
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