Coffee Shortbread

  • cooking time
    12 m
  • calories per serve
    117 cal
  • serves
    20
2 tbsp
nescafÉ gold
1 tbsp
water
185 g
butter softened
1/2 cup (80g)
icing sugar sifted
1 tbsp
vanilla
3/4 cup (110g)
cornflour
3/4 cup (110g)
plain flour
3/4 cup (110g)
NESTLÉ dark melts
1/4 cup (60ml)
NESTLÉ CARNATION creamy evaporated milk
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
25 g
489
1
7.3
4.4
11.7
6.2
Average Quantity
per:
100 g
1956
4
19
18
47
25
0
0
0

Method

  1. preheat oven to 180°c/160°c fan forced. line 2 baking trays with baking paper.

  2. dissolve nescafÉ gold in water. using an electric mixer, beat butter and sugar until pale and creamy; add coffee and vanilla, beat until combined. fold in sifted cornflour and flour.

  3. spoon mixture into a piping bag fitted with a fluted tube. pipe into 8cm lengths on prepared trays, allowing room for spreading.

  4. bake 10-12 minutes or until light golden. cool on a wire rack.

  5. combine nestlÉ dark melts and CARNATION creamy cooking milk in a heatproof bowl. place over simmering water and stir until smooth. dip one end of each biscuit in chocolate, place on a baking tray lined with baking paper to set.

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