Last Updated on 20 September, 2026 by Elby | The Tasteful Pantry
Coffee shortbread takes an already excellent biscuit and gives it a gentle tiramisu twist. You get that familiar buttery, crisp, melt-in-the-mouth texture, followed by mellow coffee flavour that makes each bite taste a little more grown-up. It’s subtle enough for people who don’t usually choose coffee-flavoured treats, but still very much there for the rest of us.
And really, what’s better than dunking shortbread into your coffee? Dunking coffee shortbread into your coffee. Apparently coffee with more coffee is where I’m drawing absolutely no sensible boundaries today.
Good shortbread should hold together long enough for a proper dunk without abandoning half the biscuit at the bottom of your cup. I have tested this. Repeatedly. Fortunately, these have enough snap for dipping while still crumbling beautifully when you bite into them.
If you love the coffee-and-cream flavours of tiramisu but want them delivered in a crisp little biscuit, this is a very good place to start.
The Story Behind Coffee Shortbread
To understand coffee shortbread, you first need to appreciate the rich history of shortbread itself. Traditional shortbread dates back centuries, with Scotland claiming it as one of its most iconic culinary gifts to the world. Back then, it was a special treat reserved for holidays and celebrations because butter was such a luxury.
Fast forward a few centuries, and shortbread has travelled the globe. It’s still buttery, still celebratory, but also an everyday comfort food now. The beauty of the recipe is that it’s endlessly adaptable. People have flavoured it with citrus zest, dipped it in chocolate, sprinkled it with spices, or pressed it with nuts. Adding coffee is a natural step. 😊
Coffee shortbread is a fairly recent addition to my household. While making a batch of vanilla shortbread, I just threw some instant coffee in to see what would happen. No one in my family regretted that decision!
What I also love is that coffee shortbread manages to feel both retro and modern. Retro, because shortbread itself has that nostalgic, old-world charm. Modern, because coffee culture today is so varied and beloved, from flat whites and cold brew to espresso martinis. It feels like a biscuit that’s caught between tradition and trend, and that’s a pretty sweet place to be.
Ingredients for the Coffee Shortbread Recipe
The ingredients list for coffee shortbread is delightfully short. No marathon shopping trips required-most of what you need is probably sitting in your pantry right now. Here’s what goes into it, and why each one matters:
- Unsalted butter (125 grams) – This is the heart of shortbread. You want good-quality butter here because its flavour really shines through. The softened butter creates that melt-in-the-mouth crumbly texture. Unsalted is best so you can control the salt level yourself.
- Icing sugar (100 grams, also known as confectioner’s sugar) – Unlike granulated sugar, icing sugar dissolves seamlessly into the dough, giving you a finer, more delicate texture. It’s one of the reasons shortbread feels sandy and tender instead of chewy.
- Vanilla extract (1 teaspoon) – Vanilla adds warmth and rounds out the flavour, balancing the buttery richness with a gentle floral sweetness. Don’t skip it-this little splash makes a big difference.
- Plain flour (180 grams) – All purpose flour gives structure to the shortbread. The key is not to overwork it; the less you fuss, the more tender your biscuits will be.
- Cornflour (1 tablespoon) – Cornflour adds to the soft buttery texture.
- Salt (¼ teaspoon) – Just a pinch, but it’s essential. It sharpens the sweetness, keeps the butter from feeling too heavy, and enhances the coffee.
- Instant coffee (1 teaspoon, ground or granulated) – The star of the show. Instant coffee is ideal because it dissolves easily and gives a concentrated flavour without adding extra liquid.
Seven ingredients, one bowl, and a bit of fridge time – it’s as simple as baking gets.
How to Make Coffee Shortbread
The steps are designed to keep the dough soft and the flavour balanced. Here’s the rundown, with plenty of little tips to ensure success, but reach out if you have any questions:
- Cream the butter, sugar and vanilla first: Using a stand mixer, beat the butter, sugar and vanilla on low for 30 seconds until combined. Increase the speed to medium and continue to beat for 2-3 minutes. If you don’t have a stand mixer, a hand mixer or even a sturdy wooden spoon will do the trick, though it may take a little more muscle power.
- Sift in the flour, cornflour and salt: Add the flour, cornflour, coffee and salt and mix on medium speed until fully incorporated and the dough starts to come together.
- Shape the dough and chill: Use your hands to form the dough into a ball. Place on a piece of plastic wrap and shape into a square or round log (or any shape you like). Wrap the log tightly in the plastic, then roll or press on the benchtop to form the shape. Place in the fridge for one hour. The dough is really soft and a bit sticking. Chilling makes it easy to handle.
- Preheat oven: Remove the log from the fridge. Preheat the oven to 190°C | 170°C fan forced and line a large baking tray with paper.
- Slice the shortbread and bake: Cut the log to form squares or rounds approximately 1cm thick and place on the tray. Bake for 10 minutes or until just starting to tinge brown on the edges. Remove from the oven and transfer to a cooling rack to cool completely.
Tips and Tricks for the Best Coffee Shortbread
Want to ensure your coffee shortbread comes out just right every time? Here are some tried-and-true tips:
- Don’t skip chilling – This is probably the single most important step. Cold butter keeps the shape neat and ensures that melt-in-the-mouth texture.
- Slice evenly – Try to keep your slices the same thickness so they bake at the same rate. If you’re a perfectionist, use a ruler; if not, embrace rustic charm.
- Don’t overbake – Shortbread should be pale with lightly golden edges. If you wait for an all-over golden colour, they’ll be dry and crisp.
- Customise shapes – Square or rectangle slices are classic, but you can roll the dough into a round log for circles or press it into a tin and cut wedges. Use whatever method you find easiest.
- Double the batch – These disappear fast. You’ll thank yourself later if you stash some extra dough in the freezer.
- Minimal handling – Work with the dough quickly and as little as possible. As soon as the dough is formed, shape it and place it in the fridge. Then, while cutting, again work quickly as the butter should remain cold for the shortbread to retain its shape.
And one of my favourite tricks: dip one corner of the cooled biscuits in melted dark chocolate or drizzle with some melted white chocolate.
Coffee shortbread keeps well in an airtight container at room temperature for about a week. If you want to extend their life, you can freeze them either as dough logs (to slice and bake later) or as fully baked biscuits.
Other Recipes Worth Trying
You might also want to explore some other treats from the site:
- Classic vanilla shortbread – Keep it plain and buttery, perhaps with a dusting of sugar on top. Sometimes simplicity wins.
- Giant ANZAC biscuits – An egg-free Aussie classic full of oats and golden syrup. These rich biscuits are traditionally made on 25 April (ANZAC day).
- Red velvet cookies – A lightly chocolate flavoured biscuit with a vibrant red colour contrasted with white chocolate chips.
- Lemon vanilla cookies – A crisp and light biscuit flavoured with lemon.
FAQs
Can I make the coffee shortbread dough ahead of time?
Yes, absolutely. The dough can be made and chilled up to 2 days before baking. You can also freeze it for up to 3 months. I prefer to slice before freezing and adding an extra minute or two in the oven.
What if I don’t have instant coffee?
Instant is best because it dissolves easily, but if you only have espresso powder, you can use that. Just use sparingly, as it tends to be stronger.
Can I use salted butter?
You can, but omit the added salt in the recipe. Keep in mind salted butter brands vary, so the flavour may not be as controlled.
Why is my coffee shortbread tough?
You may have overmixed the dough. Handle it as little as possible once the flour is added.
How do I know when it’s done?
Look for pale golden edges. The centres may still seem soft, but they firm up as they cool.
Can I add nuts or chocolate chips?
Definitely. Chopped hazelnuts, pecans, or dark chocolate chunks all work well. Just chop them finely and don’t go overboard – too many add-ins can make slicing tricky.
Nutritional Information for Coffee Shortbread
The figures used in the coffee shortbread recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
Feedback and More
Did you give the coffee shortbread recipe a go? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you liked this recipe, check out my biscuit post and bakery favouites that will have you coming back for more. After even more sweet ideas? How about the #1 guide to the best muffins!
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Coffee Shortbread
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 125 grams unsalted butter - softened
- 105 grams icing sugar - sifted, approx. ¾ cup
- 1 tsp vanilla extract
- 180 grams flour - plain, approx. 1 heaped cup
- 10 grams cornflour - approx. 1 tbsp
- 1 tsp instant coffee - ground or granulated, see notes
- ¼ tsp salt
Instructions
- Using a stand mixer (or handheld mixer), beat the butter, sugar and vanilla on low for 30 seconds until combined. Increase the speed to medium and continue to beat for 2-3 minutes.
- Add the flour, cornflour, coffee and salt and mix on medium speed until fully incorporated and the dough starts to come together.
- Use your hands to form the dough into a ball. Place on a piece of plastic wrap and shape into a square or round log (or any shape you like). Wrap the log tightly in the plastic, then roll or press on the benchtop to form the shape. Place in the fridge for one hour.
- Remove the log from the fridge. Preheat the oven to 190°C | 170°C fan forced and line a large baking tray with paper.
- Cut the log to form squares or rounds approximately 1cm thick and place on the tray. Bake for 10 minutes or until just starting to tinge brown on the edges. Remove from the oven and transfer to a cooling rack to cool completely.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
