It's teacher gift time again!
Slice and Bake Coffee Shortbreads from The English Kitchen. Cream 175g butter and 90g caster with strong coffee (2tsp instant + 1.5tsp boiling water). I then added 170g plain flour and 80g cornflour (as opposed to all plain in the original), and a pinch of salt. Make into a log shape, roll in demerara sugar, chill, slice and bake.
As it's quite hot at the moment the butter was very soft, but we firmed the rolled log in the freezer before slicing and they seem to have come out well (23 mins at 160°C fan). Some stuck together at the edges, not because of a lot of spreading but because they evidently shunted together on the silicon mat when I slid the tray into the oven. Oops.
Once cool they have a melt-in-the-mouth texture and nice coffee taste, not overpowering. Another time I might put in a small amount of fine-ground coffee, as well as the from-instant "essence", but for a quick bake these are great!
