If you love buttery shortbread and the rich aroma of coffee, these Slice & Bake Coffee Shortbread Cookies are about to become a new favorite. This easy recipe transforms a simple dough into crisp, golden biscuits with a delicate coffee flavor and sparkling sugar‑coated edges.
They’re perfect for pairing with your morning cuppa, serving alongside an afternoon latte, or keeping in the freezer for those moments when you want freshly baked cookies without any fuss. With just a handful of ingredients and a quick chill in the fridge, you can slice, bake, and enjoy a batch of beautifully flavored shortbread whenever the craving strikes.
These shortbread biscuits I am showing you here today would be perfectly at home with a hot drink, or being dunked. They are buttery and crisp and have a lovely short texture! Quick and easy to make, once you make the dough and have it chilled. Just slice and bake like the slice and bake cookie rolls you can get in the shops.
The original recipe contained only three ingredients . . . butter, sugar and plain flour. It comes from a book entitled My Grandmother's Kitchen, by contributing Editor Catherine Best.
In looking at it I thought that these would be lovely flavored with coffee and coated in coffee sugar/demerara sugar that comes in the little packets of sugar you see in the coffee shops. So I adapted the recipe to use a strong coffee essence that I created using instant coffee crystals and hot water. You simply mix all the ingredients together, shape into a log and then roll the log in demerara sugar crystals.
These were excellent. Crisp with a lovely short texture and beautiful coffee flavor. The sugar coating to the edges was a great addition!
INGREDIENTS NEEDED TO MAKE
SLICE & BAKE COFFEE SHORTBREADS
Five simple ingredients. It doesn't get much simpler than this. Very delicious.
- 3/4 cup (175g) butter, at room temperature
- 1 tsp strong coffee essence (see notes)
- scant half cup (90g) caster sugar (superfine granulated sugar)
- 2 cups (250g) plain, all-purpose flour
- demerara sugar for coating (raw sugar, turbinado)
INGREDIENTS NOTES
I used salted butter. It is the only butter that I keep in the house. One day I am going to treat myself to a block of European butter. I always used Lurpak butter in the U.K. It was the best.
I have added a note on the recipe card to show you how to make your own coffee essence.
Caster Sugar is a fine granulated sugar used for baking. It blends very easily into other ingredients without leaving a granular texture. You can easily make your own by blitzing regular granulated sugar in a food processor for a few turns.
Do NOT use self raising flour. No leavening is needed for this recipe.
Demerara sugar is a less processed coarse sugar. It has a lovely caramel flavor and is wonderful stirred into coffee as a sweetener. That is why it is perfect for coating these cookies/biscuits.
HOW TO MAKE SLICE & BAKE COFFEE SHORTBREADS
Slice and bake cookies are some of the quickest and easiest cookies to make. Just shape, chill, slice and then bake. Easy Peazy!
- Cream the butter and sugar together with the coffee essence until light and fluffy. Add the flour, and then using your hands, work it completely in until you have a dough with a smooth consistency. (Make sure everything is evenly mixed so that you don't end up with pockets of coffee essence, or flour, etc.)
- Roll into a sausage shape about 12 inches long, then pat to make either a square or a triangular shape. (I use my hands to do this. On this day I shaped into a square, but triangles also look very nice.)
- Spread an abundant amount of the demerara sugar onto a piece of baking paper. (Don't worry, whatever you don't use can be put back into the bag/container.)
- Press each side of the dough log into the sugar to coat. Wrap and chill for half an hour or longer, until very firm. (I wrap in plastic cling film. The longer chilled the better and easier it is to cut the cookies.)
- Preheat the oven to 160*C/325*F/ gas mark 3. Line a couple of baking sheets with baking paper.
- Cut the log into thick slices (about 1/3 inch or so) and place slightly apart on the prepared baking sheet. (A really sharp knife is ideal for cutting them. Preferably WITHOUT a serrated edge.)
- Bake for 20 minutes until just beginning to turn brown.
- Transfer to a wire rack to cool completely. Store in an airtight container.
FREQUENTLY ASKED QUESTIONS
about baking most cookies
CRISP OR CHEWY COOKIES?
If you prefer crisp cookies, press the dough flat with the bottom of a glass dipped in granulated sugar prior to baking. If you want soft chewy cookies, remove them from the oven about 2 minutes before they are done as they will continue to bake on the hot cookie sheet. If you want crisp cookies bake them for 2 minutes longer.
HOW CAN I KEEP MY COOKIES FROM SPREADING TOO MUCH?
- Don't substitute butter for shortening in a recipe which calls for shortening. shortening has a higher melting point, which means it doesn't liquify as quickly, and does a better job of holding the ingredients together. High butter cookie = a cookie that spreads.
- Grease your baking sheets only if the recipe requests you to do so. Most cookies will not stick unless they contain large amounts of butter or sugar.
- Make sure you preheat your oven before baking. If the oven is not hot enough the fat in the cookies will melt before the other ingredients have time to set up.
WHAT IS THE BEST WAY TO STORE COOKIES?
Cool cookies completely before storing. Pack them in single layers between wax or parchment paper to prevent sticking. Do NOT store crisp and soft cookies together in the same container. Store in an airtight container.
HOW DO I FREEZE COOKIES PROPERLY?
To freeze cookies, place them into airtight containers or freezer bags, again with a layer of wax paper or parchment paper in between the layers. Again, do not store soft and crisp cookies together. They will keep up to six months frozen. Label properly with the type of cookie and the date baked/frozen.
HINTS & TIPS FOR COOKIE BAKING SUCCESS
These hints and tips are sure to help you make the best cookies ever. These apply to most cookie recipes.
- Use flat cookie sheets without sides for even baking.
- Place cookies at least 2-inches apart on baking sheets to allow for spreading.
- Use a sheet of baking parchment or a light spritz of cooking spray to grease your cookie sheets. It's not necessary to repeat this step for every batch but do wipe off any crumbs or sugar from the surface before adding the next batch.
- Place your cookie sheets in the middle of the oven.
- Make sure the sides of your cookie sheets don't touch the edges of the oven so that heat can circulate evenly and properly.
- Pay particular attention to bake times. An extra minute or two can make a big difference to the end result since cookies are for the most part quite small and bake quickly. Always aim to underbake rather than overbake. Cookies do continue to bake after you remove them from the oven.
A FEW OTHER COOKIE RECIPES TO ENJOY
There is nothing like a cookie (or a piece of cake) to enjoy with a hot drink. Here are a few more favorites of ours!
MOLASSES SPICE COOKIES (small batch) - A molasses spice cookie with pepper. You may think that black pepper doesn't belong in a cookie, but you would be wrong. It totally works as this recipe will prove to you. This is also a small batch recipe. It makes only one dozen cookies. One dozen soft, chewy, gently spiced and sweet-with-molasses cookies.
BEST EVER OATMEAL CHOCOLATE CHIP COOKIES - Soft, chewy, and packed with rich flavor. These homemade cookies combine hearty oats with gooey chocolate chips for a comforting treat that’s easy to make and impossible to resist. Whether you're baking for a cozy afternoon snack, a holiday platter, or a lunchbox surprise, this small-batch recipe delivers big satisfaction with minimal effort. No chill time required — just mix, bake, and enjoy warm cookies fresh from the oven.
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Yield: makes 25 - 30 cookies
Slice & Bake Coffee Shortbreads
Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour
These crisp, short and buttery cookies are completely comfortable with being dunked. Be it in your hot cuppa at tea break, or coffee break or enjoyed with a glass of milk après school!
Ingredients
- 3/4 cup (175g) butter, at room temperature
- 1 tsp strong coffee essence (see notes)
- scant half cup (90g) caster sugar (superfine granulated sugar)
- 2 cups (250g) plain, all-purpose flour
- demerara sugar for coating (raw sugar, turbinado)
Instructions
- Cream the butter and sugar together with the coffee essence until light and fluffy. Add the flour, and then using your hands, work it completely in until you have a dough with a smooth consistency.
- Roll into a sausage shape about 12 inches long, then pat to make either a square or a triangular shape.
- Spread an abundant amount of the demerara sugar onto a piece of baking paper.
- Press each side of the dough log into the sugar to coat. Wrap and chill for half an hour or longer, until very firm.
- Preheat the oven to 160*C/325*F/ gas mark 3. Line a couple of baking sheets with baking paper.
- Cut the log into thick slices (about 1/3 inch or so) and place slightly apart on the prepared baking sheet.
- Bake for 20 minutes until just beginning to turn brown.
- Transfer to a wire rack to cool completely. Store in an airtight container.
Notes
To make the coffee essence:
Stir together 2 tsp dry coffee granules and 1 tsp boiling water to give you a thick essence of almost syrup consistency.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’re looking for a traditional Irish dessert that’s simple, rustic, and absolutely bursting with apple flavor, this Irish Apple Cake is a beautiful place to start. Often served with warm custard and made with everyday ingredients, it’s the kind of old‑fashioned bake that feels both comforting and timeless.
Tender slices of apple are folded into a lightly spiced batter, creating a cake that’s soft, moist, and perfect for afternoon tea or a cozy family dessert. Whether you’re celebrating St. Patrick’s Day or just craving a classic homemade treat, this authentic Irish recipe brings a taste of Ireland straight to your kitchen.
This is a beautiful cake to make for dessert for Saint Patrick's Day, or anytime really. The cake itself is soft and beautiful with a lovely crumb. The apples add just the right amount of sweet tartness and that crumble topping is to die for.
The batter is created by rubbing the butter into the flour, almost like you are making a scone batter. The end result is a lot damper than a scone however. You will be able to press it into the bottom and up the sides of your cake tin, so it is not as loose as a regular cake batter.
You want to use an apple that will hold it's shape and not fall to mush when it is cooked. Granny Smith are a great choice and have a lovely sweet/tart flavor.
This makes for a beautiful dessert anytime, but it is particularly nice to serve on Saint Patrick's Day. The Irish are not fancy people and this humble dessert is a tribute to that. Humble doesn't mean that it isn't delicious however. This is one very tasty cake that the whole family will enjoy!
INGREDIENTS NEEDED
TO MAKE
IRISH APPLE CAKE
There are three distinct layers to this cake, each one with it's own individual ingredients.
For the cake base:
- 2 1/2 cups (280g) self raising flour
- 1/2 cup (115g) butter
- 1 large free range egg, lightly beaten
- 1/2 cup (100g) caster sugar
- 1/3 cup (80ml) milk
For the filling:
- 2 cooking apples, peeled and sliced
- 1/2 tsp cinnamon
- 4 1/2 TBS (60g) soft light brown sugar
For the streusel Topping:
- 3/4 cup (105 g) plain flour
- 1/4 cup (20g) old fashioned oats
- 1/2 cup (100g) sugar
- 1/2 tsp cinnamon
- 6 TBS butter, cut into bits
You will also need: (optional)
- Icing sugar to dust
- warm custard to serve or a scoop of ice cream
INGREDIENTS NOTES
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour required. In this case you would need to add 3 3/4 tsp of baking powder and 1/2 tsp salt.
I use salted butter. No need to buy in any specialty butters for this.
Caster sugar is a fine textures granulated sugar. You can make your own by blitzing regular sugar in a food processor to grind it down a bit. It will only take a few pulses. It has a great melting property and melts into the batter without leaving a granular texture.
Granny Smith apples are ideal, but you can use any cooking apple or a mix of cooking and eating apples. Make sure you cut the apple slices fairly thin so that they cook through in the bake time allotted.
Do not use instant or quick oats for the topping.
You can use a mix of half soft light brown sugar and white sugar for the streusel topping to give a more caramel-like flavor.
HOW TO MAKE IRISH APPLE CAKE
This cake is very simple to make. It is almost a cake type of pie, with a distinct base and sides, juicy apple filling and crisp and moreish streusel topping.
- Pre-heat the oven to 350*F/180*C/gas mark 4. Butter a deep flan tin, with a loose bottom, roughly 9 inches in diameter. Set aside. (Mine has fluted sides. A spring form pan also works very well.)
- Make the Streusel. Measure the flour and oats and sugar into a bowl. Stir in the cinnamon. Drop in the butter. Rub together with your fingers until it clumps together and you have a crumble mixture. (I like to use a fork to do this so that the butter doesn't melt. You can also do this in a food processor, stirring in the oats after the crumbs are created.)
- Place the flour and butter into a large bowl. Rub the butter in with your fingertips to form a breadcrumb texture. Stir in the sugar. Add the beaten egg and milk and mix together with a round bladed knife. If the dough seems a bit too sticky add a bit more flour. You want a soft dough. (If the dough is too sticky you won't be able to press it into the pan properly.)
- Spoon the dough into the prepared pan, making it higher around the edges, about 1 inch into the center with a hollowed out space to put the apples. Spread the apple slices evenly over the center of the base. Press them down lightly. (Don't compact them too much.)
- Sprinkle with the soft light brown sugar and the cinnamon. Sprinkle the streusel over top. Bake for 45 to 50 minutes, until well risen and golden brown.
- Let stand in the tin for about 10 minutes before removing the sides. (This helps to ensure the cake has set up properly and won't collapse.)
- Place the tin on top of a jar and push the sides of the pan down and remove. Place the cake on a wire rack to cool to warm. Dust with icing sugar before cutting into wedges to serve, with or without ice cream or custard.
I HAVE A LOVELY CUSTARD RECIPE HERE.
HINTS AND TIPS FOR A BETTER CAKE
- Read through the recipe thoroughly prior to beginning to help familiarize you with anything needed.
- Assemble all of your ingredients together prior to starting. This can help to prevent you from leaving anything important out by accident.
- Have all of your ingredients at room temperature, with the exception of the butter for the streusel, prior to beginning.
- Cut the butter into the streusel topping with a fork to help prevent your hands from warming up the mixture too much. Stir in the oats last. Alternately you can cut the butter in using a food processor. Again, stir the oats in last.
- For a more developed flavor combine sweet and tart apples for the filling. This will add depth and interest to the taste.
- For extra crunch and nutty flavors you can add a small amount of chopped toasted nuts to the streusel topping. Almonds, pecans, walnuts or macadamia nuts all work well.
- I advise using a spring form pan or a pan with a removable bottom for baking this cake. This will make removing the cake from the tin much easier. Alternately you can create a sling using parchment paper that can help you to lift it out.
HOW TO STORE IRISH APPLE CAKE
This cake is best kept stored at room temperature in an airtight container for up to 4 days. There is nothing in it that is required to be kept refrigerated and the texture is much better at room temperature.
If you do happen to leave in a very warm or humid country, then it is best to keep it refrigerated. Bring it to room temperature prior to serving, however.
A FEW OTHER IRISH BAKES TO ENJOY
If you are looking for Irish baking recipes to enjoy for Saint Patrick's Day or anytime really, here are some that we really love to bake and to eat!
IRISH SODA BREAD MUFFINS - These tasty muffins capture everything we love about traditional soda bread—its rustic charm, its tender crumb, its cozy, homey flavor—but in a quick, easy, muffin‑tin format that bakes up beautifully in just 20 minutes. Made with a mix of white and whole‑wheat flours, plenty of plump currants, and just a whisper of caraway, each muffin has those gorgeous crisp crags and crannies that make soda bread so irresistible. They’re perfect split warm and spread with butter and jam, served alongside a hot cuppa, or tucked into a St. Patrick’s Day breakfast.
IRISH WHISKEY & GINGER CAKE - This delicious cake is everything a good farmhouse bake should be: dense, moist, deeply aromatic, and absolutely packed with ginger in every form. With both ground ginger and generous jewels of crystallized ginger—most of it soaked in warm Irish whiskey before being folded into the batter—this cake delivers a proper ginger “whammy” that warms you from the inside out. This is a true larder cake —the kind that keeps well for days, grows even better as it rests. Rustic, simple, and full of character, it’s a lovely way to celebrate Irish heritage or bring a bit of St. Patrick’s Day warmth into your kitchen any time of year.
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Yield: Serves 6 to 8
Irish Apple Cake
Prep time: 15 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 15 M
A delicious version of an apple cake, baked with tasty apple slices sandwiched in the center. Serve warm with or without custard.
Ingredients
For the cake base:
- 2 1/2 cups (280g) self raising flour
- 1/2 cup (115g) butter
- 1 large free range egg, lightly beaten
- 1/2 cup (100g) caster sugar
- 1/3 cup (80ml) milk
For the filling:
- 2 cooking apples, peeled and sliced
- 1/2 tsp cinnamon
- 4 1/2 TBS (60g) soft light brown sugar
For the streusel Topping:
- 3/4 cup (105 g) plain flour
- 1/4 cup (20g) old fashioned oats
- 1/2 cup (100g) sugar
- 1/2 tsp cinnamon
- 6 TBS butter, cut into bits
You will also need: (optional)
- Icing sugar to dust
- warm custard to serve or a scoop of ice cream
Instructions
- Pre-heat the oven to 350*F/180*C/gas mark 4. Butter a deep flan tin, with a loose bottom, roughly 9 inches in diameter. Set aside.
- Make the Streusel. Measure the flour and oats and sugar into a bowl. Stir in the cinnamon. Drop in the butter. Rub together with your fingers until it clumps together and you have a crumble mixture.
- Place the flour and butter into a large bowl. Rub the butter in with your fingertips to form a breadcrumb texture. Stir in the sugar. Add the beaten egg and milk and mix together with a round bladed knife. If the dough seems a bit too sticky add a bit more flour. You want a soft dough.
- Spoon the dough into the prepared pan, making it higher around the edges, about 1 inch into the center with a hollowed out space to put the apples. Spread the apple slices evenly over the center of the base. Press them down lightly.
- Sprinkle with the soft light brown sugar and the cinnamon. Sprinkle the streusel over top. Bake for 45 to 50 minutes, until well risen and golden brown.
- Let stand in the tin for about 10 minutes before removing the sides.
- Place the tin on top of a jar and push the sides of the pan down and remove. Place the cake on a wire rack to cool to warm. Dust with icing sugar before cutting into wedges to serve, with or without ice cream or custard.
Notes
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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