Butterscotch Glazed Coffee Shortbread


For the Coffee Shortbread:

375g plain flour

2g baking powder

2g salt

225g cubed unsalted butter

150g icing sugar, sieved

10g freshly ground coffee

90g whole eggs

For the Butterscotch Glaze:

4 tablespoons unsalted butter, softened

1/3 cup packed light brown sugar

1 tablespoon strong-brewed espresso

1 tablespoon light corn syrup

Pinch of salt

40 chocolate-covered espresso beans


For the Coffee Shortbread::

Preheat oven to 165°C.

Process flour, baking powder, salt and diced butter in a food processor until you obtain crumbly dough.

Transfer to a bowl, add icing sugar, coffee and finally the eggs and mix together with hands until dough just comes together.

Roll the dough immediately between two pieces of acetate to a thickness of 4 mm and chill in a blast chiller.

Remove acetate and bake sheet whole for 8-10 minutes. Cut the shortbread into squares whilst still warm and reserve until required.

For the Butterscotch Glaze:

In a small, heavy saucepan, combine the butter, brown sugar, espresso, corn syrup and salt and bring to a boil over moderate heat, swirling the pan.

Boil just until slightly thickened, 1 1/2 to 2 minutes; remove from the heat.

When the bubbling subsides, immediately pour the hot glaze over the shortbread. Working quickly with a small offset spatula, spread the glaze in an even layer.

Using the tip of a lightly oiled paring knife, score the glaze between the cuts, without dragging.

Press an espresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate.