Whether you know them as biscuits or cookies, shortbread is loved by all. Mostly for its creamy buttery flavour and light flaky texture. As kids, we grew up looking forward to when mum brought home the store-bought butter biscuits. Some of my favourites were the sugar-coated Danish shortbread that came in the blue tins. My other favourites were the chunky rectangular biscuits that came in the red and black checkered pack. I so much loved the pure butter shortbread by the walkers brand.
These days, as I enjoy baking quite often, I have developed a few recipes for shortbread. When baking or cooking, I have this habit of relieving and merging childhood memories into one. I grew up watching most adults in my family drinking Nescafe coffee to kick-start their day. So I’m not surprised that I too am now a coffee fanatic. Which has led me to merge my shortbread cravings with my need for a kick of caffeine. Resulting in the creation of these delicious cappuccino shortbread biscuits.
Before moving on I’d like to acknowledge that I refer to these as biscuits. But I respect that they are also known as cookies in other parts of the world (i.e. America). Nonetheless, I’m not a history major, nor do I know why we have different names, so I’ll just proceed to the recipe. This is a fail-proof recipe that will produce 22 to 23 biscuits/cookies. Perfect to show off your baking skills and invite your gals or pals for some tea and biscuits. They are also great to dunk in a cup of milk. Especially for those that are coffee fanatics like myself. These biscuits/cookies are buttery and delicious, perfectly flaky and melt in your mouth.
How to make the cookies:
- In a bowl, cream the butter, sugar and egg yolk, using a wooden spoon or a mixer if you have one.
- In another bowl, mix the cappuccino powder with the flour.
- Add the flour mixture to the creamy butter mixture and mix together with your fingers into a rough crumble mixture.
- Scoop the mixture with your hands unto a clean work surface and lightly knead until it all comes together into a dough.
- Wrap the dough in plastic wrap and rest in the refrigerator for 30 minutes.
- Pre-heat the oven to 180 degrees, and line a baking tray with baking paper.
- Take the dough out of the plastic wrap unto a clean work surface sprinkled with a bit of flour.
- Cut the dough into 4 parts. One after the other, roll each piece flat, not too thin and not too thick.
- Bake the biscuits/cookies in the oven for 15 minutes.
- Remove the tray of biscuits/cookies from the oven and allow to rest until cool before you serve.
- Enjoy with a glass of milk or a hot cup of tea.
If you like this recipe, you might also like Italian Mascarpone Cream Cheese Cookies
Cappuccino Shortbread Biscuits
Ingredients
- 250 g Unsalted Butter (Softened at room temperature)
- ⅔ cups Sugar
- 1 Egg yolk
- 1 NESCAFÉ Cappuccino Sachet (136g)
- 300 g Flour
Instructions
- In a bowl, cream the butter, sugar and egg yolk, using a wooden spoon or a mixer if you have one.
- In another bowl, mix the cappuccino powder with the flour.
- Add the flour mixture to the creamy butter mixture and mix together with your fingers into a rough crumble mixture.
- Scoop the mixture with your hands unto a clean work surface and lightly knead until it all comes together into a dough.
- Wrap the dough in plastic wrap and rest in the refrigerator for 30 minutes.
- Pre-heat the oven to 180 degrees, and line a baking tray with baking paper.
- Take the dough out of the plastic wrap unto a clean work surface sprinkled with a bit of flour.
- Cut the dough into 4 parts. One after the other, roll each piece flat, not too thin and not too thick.
- Bake the biscuits/cookies in the oven for 15 minutes.
- Remove the tray of biscuits/cookies from the oven and allow to rest until cool before you serve.
- Enjoy with a glass of milk or a hot cup of tea.
