Coffee Shortbread – Willey’s Weekly Bake 180


B05A2CBF-55F2-4B5C-94BA-D999ECA2AABAThis 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


  1. Pre heat the oven to 170 degrees celcius and line a baking tray 20x30cm long.
  2. In a large bowl weigh all the dry ingredients and mix.IMG_6466
  3. 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. IMG_6467
  4. Then using your hands knead the dough until it starts to form a ball.
  5. Then press the dough into the tin and level using a pallet knife. IMG_6468
  6. Bake in the oven for 25-30 minutes until is lightly golden on top.
  7. Leave to cool on a wire rack then then cut into fingers.


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