I really don't know whether this is better described as a savory dessert, breakfast treat, or dessert-y appetizer...
Espresso Shortbread
(24 bars)
- 2 sticks butter, room temperature
1/2 c and 1 tbs sugar
1 tsp vanilla extract
1/4 tsp sea salt
2 1/4 c and 2 tbs AP flour
1 tbs finely ground espresso beans
1) Preheat over to 300 F and line a 9x13 pan with parchment
2) Combine the flour and the coffee grounds in a small bowl.
3) Combine the butter with the sugar until light and fluffy in a large bowl. This will take a few minutes with a stand mixer or, if you're me, a few more with a wooden spoon!
3) Add the vanilla and salt to the butter sugar mixture.
4) Add the flour mixture in 2-3 batches. Stir until just combined (will still be crumbly).
5) Dump the dough into the pan and press into a relatively even layer. Smooth with a drinking glass or small marble rolling pin.
6) Bake for 50 minutes. Shortbread will be light brown and firm. Remove and cool for ten minutes or so, then cut into 24 bars with a sharp knife (still in pan). Continue to cool while you prep the glaze...
Butterscotch Espresso Glaze
4tbs butter, room temp
1/3 c light brown sugar
1 tbs espresso
1 tbs light corn syrup
pinch of sea salt
24 chocolate covered espresso beans
1) Combine all ingredients except the beans in a small saucepan and bring to boil over medium heat. Boil for two minutes.
2) Remove from heat and pour over the shortbread, then quickly spread in a thin layer. Place an espresso bean on top of each while the glaze is still warm.
3) Use a sharp, oiled knife to cut the glaze between the bars, then remove from pan.
