If there’s one person whose recipes I always find myself coming back to, it’s Nigella Lawson. There’s something about the way she writes and talks about food that makes it feel less like cooking and more like an invitation to share in something indulgent, comforting, and totally life-affirming. I’ve tried a good number of her recipes, but there’s one that stands out: her Coffee Shortbreads. It’s a simple recipe, but it has an elegance to it that you wouldn’t expect from something so modest.
When I first made these, I was actually a bit skeptical about how the flavors would blend. Coffee in shortbread? It seemed a bit out there, but I was wrong. The coffee gives these buttery cookies a depth that you don’t get with the usual vanilla or citrus you might see in a traditional shortbread. It’s rich, fragrant, and just bold enough to make you pause and savor. It’s the perfect balance of sweet and savory with a touch of grown-up sophistication. And let me tell you, it doesn’t hurt that these are super easy to make too.
So if you’re looking to elevate your usual baking routine, this is the recipe for you. It’s a little bit different, but in the best possible way. Plus, there’s something so satisfying about baking a batch of cookies that seem like they should be much harder to make than they actually are.
Nigella Lawson’s Coffee Shortbreads Recipe
I’ve made these cookies several times now, and each time, I find myself falling just a little bit more in love with them. The buttery texture of the shortbread paired with the rich coffee flavor is a match made in heaven. It feels like a sophisticated treat, but one that doesn’t demand a lot of effort. Here’s how Nigella puts it together:
- Butter: The secret to a perfect shortbread is butter-nothing compares to its richness. In this recipe, Nigella suggests unsalted butter, which gives you the freedom to control the saltiness.
- Flour: Plain flour is all you need here. It doesn’t need to be anything fancy; just something that’ll give the cookies that perfect crumbly texture.
- Sugar: A little bit of caster sugar adds just enough sweetness to balance the bitterness of the coffee.
- Instant Coffee: The instant coffee is where the magic happens. It’s essential to use good-quality coffee because that’s what really shines through in the cookies.
- Cornflour: This helps to give the shortbread that delicate, melt-in-your-mouth quality.
- Vanilla Extract: To bring a subtle warmth and richness that complements the coffee.
Once you see the ingredient list, you’ll realize it’s deceptively simple. The beauty of this recipe is that it doesn’t require any special equipment or hard-to-find ingredients-just the basics, a little time, and some love.
Ingredient List
The ingredient list for Nigella’s Coffee Shortbreads is short, but that doesn’t mean it’s short on flavor. Here’s everything you’ll need:
- 250g (about 2 1/4 cups) unsalted butter, softened
- 100g (about 1/2 cup) caster sugar
- 300g (about 2 1/2 cups) plain flour
- 50g (about 1/2 cup) cornflour
- 1 tbsp instant coffee granules
- 1 tsp vanilla extract
That’s it. You don’t need anything fancy or extravagant to make these, but the results are something extraordinary. It’s always nice when you can create something truly special from such humble ingredients.
How To Make Nigella Lawson’s Coffee Shortbreads?
The best part about these Coffee Shortbreads is just how easy they are to whip up, despite their elevated taste. Here’s how I make them:
- Preheat and Prepare: Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper. This makes everything so much easier later on.
- Cream the Butter and Sugar: Start by creaming the butter and sugar together until it’s pale and fluffy. This step is key to ensuring your shortbreads come out with that light, melt-in-your-mouth texture.
- Mix the Dry Ingredients: Sift together the plain flour, cornflour, and instant coffee granules in a separate bowl. You want to break up any lumps of coffee granules so they distribute evenly throughout the dough. Add the vanilla extract in with the dry ingredients for a little extra warmth.
- Combine Everything: Slowly add the dry mixture to the butter-sugar mix. At this stage, it’s going to look like it’s not coming together at all, but keep going. As you mix, the dough will start to form, and it’ll come together into a crumbly, slightly sticky ball.
- Shape the Dough: Once the dough has formed, lightly flour your hands and gently shape it into a log. You can make the log as thick or as thin as you like-just remember, the thinner it is, the crispier the shortbread will be. I usually roll it to about 2-3 cm in diameter.
- Chill the Dough: Wrap the dough log in plastic wrap and pop it in the fridge for about 30 minutes. This helps the shortbread hold its shape when you slice it.
- Slice and Bake: After the dough has chilled, take it out and slice it into rounds, about 1/2 inch thick. Place the slices on the prepared baking sheet, spacing them out a little because they will spread. Bake for 12-15 minutes, or until the edges are lightly golden. They’ll firm up as they cool, so don’t worry if they seem a little soft when you first pull them out of the oven.
- Cool and Enjoy: Once they’re baked, let them cool completely on the baking sheet. You can dust them with a little icing sugar if you’re feeling fancy. And then… go ahead, have a bite (or three).
Things I Learned
While this recipe is incredibly straightforward, there are a few things I picked up that really helped elevate the cookies to the next level. Here’s what I’ve learned from making Nigella’s Coffee Shortbreads:
- Butter Temperature Matters: Nigella emphasizes using softened butter for a reason. If it’s too cold, the dough doesn’t come together properly. On the other hand, if it’s too warm, the cookies can spread too much. I always make sure to leave the butter out for about 30 minutes before I start baking.
- The Quality of Coffee Makes a Difference: I used to think any instant coffee would do, but you really notice the difference when you use a high-quality coffee. It’s not just about the flavor-it’s about the depth and the richness it adds. Don’t skimp on the coffee!
- Don’t Overwork the Dough: Overworking the dough is a surefire way to end up with tough cookies. The beauty of shortbread is in its crumbly, melt-in-your-mouth texture. Handle the dough as little as possible once it comes together.
- Chill the Dough: I know it’s tempting to skip this step when you’re in a rush, but chilling the dough for at least 30 minutes makes a huge difference in texture. It helps the cookies keep their shape, and it also allows the flavors to meld together.