Did you ever watch Home Alone? You know, from back when Macaulay Culkin was cute. Apparently it released in 1990 and the fact that I remember it well makes me way old. But back to the movie. Growing up in Jeddah, Saudi Arabia that movie was the first time I was exposed to Christmas. You see we are Muslim and before the whole world shrank thanks to the internet Christmas was still a very North American/ European thing. Now I see friends still living in Pakistan putting up trees with twinkling lights. It is fun to see that Santa has gone global 🙂
I love the carols, the lights, the magic of it all, but I also really love having another excuse to bake. When I spotted these Lindt Shortbread Cookies from Salma of The Write Balance I knew I had to bake them pronto. Because, well it’s the season after all.
The recipe sounded wonderful as written, but I have wanted to make a coffee toffee cookie for a long time and seized this opportunity. A fat pinch of instant coffee and some skor bits later I am a little in love. These Coffee Toffee Lindt Shortbread Cookies are tender with a little crunch, subtly flavored from the coffee with beautiful notes of caramel. Fun fact: I usually drink my coffee black, but when I want something indulgent a caramel macchiato hits the spot. The flavor combination here is a mellow play on that drink. With a piece of chocolate on top, because well chocolate makes everything better.
Now for reasons that I am unable to decipher the chocolate in these Coffee Toffee Lindt Shortbread Cookies discoloured a little after baking. They were still extremely delicious though so I would happily make these on repeat. If I ever solve the mystery of the streaky chocolate I will report back here. Also please note that there are two varieties of milk chocolate lindt bars, I used this one .
Buttery shortbread subtly flavored with coffee and toffee bits topped with delicious Lindt chocolate!
- 1 cup Butter At room temp
- 1/3 cup Brown sugar
- 1/4 cup Granulated sugar
- 1/4 tsp Salt
- 1/2-3/4 tsp instant coffee
- 2 1/4 cup All Purpose Flour
- 2 tbsp Cornstarch
- 2 tbsp skor bits (in the baking aisle)
- 150 g Lindt Milk Chocolate Bar For the bar I used this gave me 36 chocolate squares
- 1 tbsp cold milk (if needed)
Preheat oven to 375 degrees and line two cookie sheets with parchment paper
In a small bowl whisk together the flour and cornstarch and set aside
Whip the butter, both the sugars, salt, and instant coffee (1/2 tsp for a milder taste, 3/4 for a stronger one) together till nice and fluffy, 3-4 minutes
Gradually add the flour on low speed until almost incorporated
Add the skor bits and mix. The dough will look crumbly, but hold well when you clump it in your hand. If it doesn't add up to a tbsp of cold milk.
You can form the dough into cookies in one of two ways
1.) Roll into 1.5 inch balls, flatten slightly. Then place a Lindt square in the centre and pressing down a little. Bake for 12-13 minutes or until slightly golden at the edges.
2.) Clump the dough together with your hand. Using a rolling pin roll dough onto a lightly floured surface, cut with your cutter of choice, I used a 2 inch square and rolled my dough 3/4 cm thick. Press a square of chocolate onto each cookie. Bake for 9-10 minutes.
Let the cookies cool for a few minutes on the cookie sheet, then remove onto a wire rack and continue making more cookies until your dough has been used up.
You would typically not add any liquid into a shortbread cookie, but I have done it if needed and the texture of the cookie is still fantastic.
The Lindt bar that I used had 24 squares of chocolate, 1.5 bar yielded 36 squares