PerfectBrew Logo Blue

Easy Espresso Shortbread Recipe

Table of Contents

Shortbread biscuits or cookies are one of Scotland’s gifts to the world. The apparently simple biscuits have a beautifully smooth and crumbly texture, and they’re a classic you must add to your baking repertoire.

Initially, shortbread followed an easy-to-remember recipe of one-part sugar, two parts butter and three parts flour. Still, I like to make mine with a bit more flour — they just end up nicer.

Did you know shortbread goes back to at least the 1730s? This might be the oldest thing I know how to bake, and that feels good as ifI were part of history. Now I would like for you to feel the same way about the biscuits.

I know there are many shortbread variations, and they can come in all shapes and sizes. Today we’re making classic rectangle-shaped shortbreads with their typical little fork holes. They’re baked, covering an entire baking tray and cut once they’ve cooled off.

Easy Espresso Shortbread Recipe-2

What you’ll need

You might have guessed the ingredients we’re using today, but here they are: butter, sugar and all-purpose flour.

The final ingredient is instant coffee, and I mean high-quality freeze-dried espresso, the nice kind. Just a few tablespoons of coffee will give the shortbread the loveliest brown color and the most exciting flavors and aroma.

Here’s a tip. Use these shortbread biscuits to make ice cream sandwiches, especially if you use chocolate or coffee ice cream; they’re the best ice cream sandwiches I’ve tried.

To make this easy espresso shortbread recipe, you’ll need a 9×13 inch baking tray or similar. Since the batter is quite soft and will cover the entire tray, the size of the tray determines the thickness of the biscuits — you don’t want them too thick or too thin.

You’ll need to use a fork to prick the batter once on the tray to prevent any bubbles. The rest is up to the oven; these are really easy to make.

Serve your new favorite espresso shortbread with a cup of espresso, a creamy cappuccino, a refreshing Frappuccino or a cup of warm cocoa.

How to Make It

  • Prep Time10 min
  • Cook Time40 min
  • Total Time50 min
  • Serving Size12
  • Energy262 cal




Preheat the oven to 300°F, grease a 9×13-inch baking pan.


In a mixing bowl, cream the butter and sugar until smooth and then incorporate the flour and instant coffee. Combine to form a dough.


Press the dough on the bottom of the baking pan and prick the dough with a fork.


Bake for 40-45 minutes or until golden.


Remove from the oven and let cool until warm before cutting the dough into 12 equal-sized squares. Let the shortbread cool down entirely before unmolding.


Optionally, garnish with powdered sugar or dip in melted chocolate.

  • Nutrition Facts

  • Serving Size12
  • Amount per serving
  • Calories262
  • % Daily Value*Standard DV
  • Total Fat15.6 g78 g20%
  • Saturated Fat9.8 g20 g49%
  • Cholesterol41 mg300 mg13.67%
  • Sodium110 mg2300 mg4.78%
  • Total Carbohydrate28.2 g275 g10.25%
  • Dietary Fiber0.7 g28 g2.5%
  • Total Sugars8.4 g
  • Protein2.9 g50 g5.8%
  • Calcium9 mg1300 mg0.69%
  • Iron1 mg18 mg5.56%
  • Potassium34 mg4700 mg0.72%
Skip to content