Extremely short and buttery, these biscuits melt in your mouth. Shortbreads make the perfect teacher appreciation gift, or make up a few batches to give to friends around Christmas.
1 tablespoon instant coffee granules and 1 tablespoon hot water to dissolve (or 2 tablespoons freshly brewed espresso)
230g butter at room temperature
2/3 cup icing sugar
1/2 tsp vanilla extract
2 cups plain flour
3/4 cup dark or milk chocolate chips
Place the butter and icing sugar in a mixing bowl and beat with a paddle attachment for around 3 minutes, until pale and creamy. Add the vanilla and dissolved coffee and beat until combined.
Next add the flour and mix on low speed until only just combined. Stir in the chocolate chips with a sturdy rubber spatula. The mix will be very sticky and soft.
Grab a couple of medium ziplock freezer bags and divide the mixture into them using the rubber spatula. Whilst the bag is still open, use a rolling pin to spread the mixture in an even layer in the bag (about 1cm thickness). Seal the bags and pop into the freezer for half an hour.
Meanwhile preheat your oven to 180°C. Line a baking tray with baking paper.
Remove the bags from the freezer and carefully cut the bags open. Using a sharp knife, cut the dough into rectangles. Carefully transfer the biscuits onto the baking tray and bake for 18-20 minutes, until still pale but slightly golden around the edges.
Cool on a wire cooling rack for at least 20 minutes.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.