This weeks bake is inspired by my favourite shortbreads from the Waitrose 1 range, they are just so addictive and moorish and best enjoyed dunked in a mug of coffee. They aren’t strongly coffee flavoured but are the perfect flavour. I make mine larger than the Waitrose ones as they just aren’t big enough, these are more like your typical shortbread finger size and makes about 20 biscuits.
- 200g Plain flour
- 200g Butter
- 50g Rice flour
- 1 tbsp of freshly ground coffee (Finest setting, cafetière ground will be fine but is a little coarser).
- 100g Caster sugar
- Pre heat the oven to 170 degrees celcius and line a baking tray 20x30cm long.
- In a large bowl weigh all the dry ingredients and mix.
- Chop the butter into small cubes and then add to the large bowl and rub into the flour with your finger tips until resembles bread crumbs.
- Then using your hands knead the dough until it starts to form a ball.
- Then press the dough into the tin and level using a pallet knife.
- Bake in the oven for 25-30 minutes until is lightly golden on top.
- Leave to cool on a wire rack then then cut into fingers.