Kopi sent me some coffee and instead of making a mug of coffee and telling you about it I wanted to mix it up in something tasty! I like the idea of Kopi coffee; you sign up and get a different coffee sent to you each month. I was sent Sumatra Aceh Organic and it was deep and smooth with a little hint of bitterness but not too much. It formed a distinct crema layer on top with no effort on my part; I’ve been told a good crema is the sign of a good coffee.
- 180g plain flour
- 1 tbsp cocoa powder
- 50g caster sugar
- 150g softened butter
- 40g dark chocolate, finely chopped
- 10g ground coffee
Preheat your oven to 160C and grease a baking dish; I’ve used round, square and rectangular for this mixture before and all work well.
Put all of the ingredients into a large bowl and beat together until they form a dough. Press the dough into the tin then prick the top of the shortbread with a fork.
Bake for 45 minutes.
Remove from the oven and mark into pieces then leave to cool before removing the shortbread from the dish.
I liked that you could see the coffee grounds in the shortbread and the smell during baking was amazing! Chocolate and coffee are well known partners and I enjoyed their marriage in these little shortbreads. I really enjoyed the coffee itself too, it’s long gone now, and I think it would be a great thing to get through the post each month. Fingers crossed that things have calmed down for me for a little while and I can get back to biscuit baking.
Thanks to Kopi for the sample. All opinions expressed are my own.