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 Shortbread Cookies 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 Toffee Coffee Shortbread Cookies w/ Lindt 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 Toffee Coffee Shortbread Cookies w/ Lindt 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 .
Toffee Coffee Shortbread Cookies w/ Lindt
- 1 cup Butter At room temp
- ⅓ cup Brown sugar
- ¼ cup Granulated sugar
- ¼ tsp Salt
- ½-3/4 tsp instant coffee
- 2 ¼ 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 (½ tsp for a milder taste, ¾ 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 ways1.) 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 ¾ 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.