This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Coffee Shortbread is a simple recipe that comes together quickly and one that I was thankful for on our first weekend home after being away for the holidays. In truth, we had an abundance of treats in the house, so I made these using Bob’s Red Mill One to One GF flour (<<< affiliate link, but it’s a great reliable GF flour) to share with a neighbour (after tasting one and keeping a couple for Neil, obviously!).
I didn’t take photos of the process, but I noticed that after I had pressed the mixture into the baking tin (I used an 8-inch square tin as the only round tin I had was 10 inches and the shortbread would have been too flat) and docked it with a fork to mark out the pieces, it looked like they were well-marked but after baking the lines completely disappeared and even after a couple of extra minutes in the oven, the shortbread felt very soft.
Hmm… I removed it because there’s nothing worse than overbaked shortbread (and GF flour behaves differently anyway), re-docked it and let it sit in the pan until it was nearly completely cool; then I removed it and re-cut it along the lines. Thankfully, it stayed together. Perils of working with GF flour!
The taste? These were lovely and different – Dorie uses coffee, lemon (!), and cardamon (it seems there is cardamom in everything in this book – not a taste I like in baked goods, so I left it out), so it’s a really unusual combination. The coffee had a strong flavour but not overpowering. The lemon? I could barely taste it (and I was looking for it – Neil couldn’t pick it out at all), so I am not sure I’d add that again. In any case, this was a lovely shortbread, not quite a melt-in-your-mouth texture (because of the GF flour, I presume), but definitely a “short” texture, and I didn’t overbake them! Lovely with a cup of tea! A “make again” recipe for something different, for sure!
Get the recipe for Coffee Shortbread on p 180 of Baking with Dorie.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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I just loved these: they sort of ate like a “healthy” (LOL) shortbread. By that I mean, it felt like less butter than normal.
Texture for me was a cross between traditional shortbread and perhaps a Scottish oat cake. Crumbly but not fall-apart as you nibble.
I had with lunch, but as a side to a nice dram of whisky, methinks these would be lovely.
Good to know they work as a gluten free treat.
My husband is not a fan of cardamon either. I haven’t decided if I should just leave it out or substitute. I am looking forward to the coffee flavor.
I’m always happy to make a Dorie shortbread– glad they worked out as a GF treat!
GF shortbread is an experiment I’d want to try. Glad to see how you’d make it work!
I didn’t taste the cardamom, so it’s probably a toss up for either keeping it or not. Worth experimenting with the flavors and flours.
Good to see how it works with different ingredients…and yay for not overbaking them!
Your shortbread look good, though coffee and lemon does sound unusual.