Christmas without shortbread cookies is not a real Christmas. At least that’s what my family in Canada would say. The delicious cookies are baked there every year from autumn. I’m sure you will like the shortbread recipe too. Because the mix of coffee and chocolate is unbeatable.
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That’s because they were invented by a Canadian named Jane Bailey from Vancouver. And it became famous because the shortbread recipe was published in the Vancouver Sun and later featured in the newspaper’s cookbook. My family took over this Christmas classic and has been baking the delicious cookies for decades at Christmas time. And as is appropriate for such traditional recipes, it is passed on from generation to generation.
The original recipe is really simple. You need butter, sugar, flour, cornstarch, vanilla and finely ground instant coffee. I have caffeine free instant Grain coffee (from malt, barley and rye), natural beet sugar and arrowroot starch (Arrowroot meal) is used. I prefer the arrowroot starch when I need starch for baking. I let the dough rest a little before molding so that the biscuits stay in shape and don’t melt. They will also melt if your butter is too soft, or if you have beaten it with the sugar for too long. But that doesn’t change the good taste!
Vacation in Canada
Unfortunately I won’t be able to go to Canada to see my family this year. This is another reason for me to make the shortbread biscuits so that I get a sense of home from home. But next year I will definitely fly to Canada again. And if you’re not exactly a ski fanatic, then you will probably prefer to go to Canada in the summer. Because the summer in Vancouver is sensational! If you are planning your next vacation in Canada, I have a great tip for you to get all the important information about the residence permit.
As an EU citizen, you need one since 2016 Electronic Travel Authorization (ETA) or in German an “electronic travel authorization”. I didn’t know that either before I came across this site. This website is particularly helpful if you do not book through a travel agency. But once you have the ETA, it is valid for 5 years (if you do not renew your passport). Many thanks to Visum.Antrag.de for the information, otherwise the dearest Swabian might have had an unpleasant experience upon arrival. You can do that on the website Apply for an ETA right away and you get information about Canada and many other countries. A must for vacationers and travel fans.
And while planning your vacation you can enjoy the delicious cappuccino shortbread biscuits with dark chocolate. I hope you enjoy them as much as I and my family do.
Then try:
“Cappuccino” shortbread biscuits with dark chocolate
A traditional Canadian dark chocolate, coffee-flavored shortbread cookie recipe. Easy recipe for Christmas cookies.
-
225
g
Butter,
at room temperature -
130
g
Fine sugar
(I recommend beet sugar) -
1
Msp.
Bourbon Vanillepulver -
4
TL
Instant grain coffee
(or normal instant coffee, finely ground) -
250
g
wheat flour -
30
g
Arrowroot starch
(or another strength of your choice) -
150
g
Dark chocolate,
melted
-
Beat the butter and sugar in a large bowl until creamy (max. 1 minute). Add the instant coffee and vanilla powder and stir.
-
In a second bowl, put the flour and the arrowroot starch through a sieve into the bowl. Add the mix to the butter mix and mix well with your hands. Continue kneading the mix until a dough is formed (at the beginning the mix is still very dry but after a few minutes it becomes a malleable dough).
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Shape the dough into a ball and wrap it in plastic wrap. Store in the refrigerator (1 hour or overnight).
-
Preheat the oven to 165 ° C and line a baking sheet with parchment paper.
-
Shape the dough into large coffee beans (2 teaspoons per cookie).
-
Use the back of a knife to score the biscuits lengthways (not too deep, otherwise the biscuits will melt too much).
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Place the cookies on the prepared baking sheet and place in the preheated oven and bake (15 minutes). Take the tray out of the oven and carefully slide the biscuits on the baking paper onto a rack to cool. They are then still soft and become firmer as soon as they have cooled down.
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In the meantime, melt the chocolate in a water bath. Dip one end of each biscuit (or one half) into the chocolate and place on plates with baking paper. Put the cookies in the refrigerator.
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As soon as the chocolate has hardened, the cookies are ready.
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Enjoy!
- The butter must not be beaten for too long, otherwise air bubbles will enter and this will cause the cookies to melt while they are baking. The mass should not be airy.
- I bake the biscuits in two batches on the middle of the oven. Then they work best. If you want to have several baking trays in the oven, you should swap and turn the baking trays while baking so that all the cookies are baked evenly.
For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Have you tried this recipe?
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This contribution was financially supported by the on of the company Digital Visa Systems BV. However, that does not mean that this post does not correspond to my opinion. It is meant as honestly as any other post on my blog.
