If you’re looking for a quick and comforting side dish that pairs with just about anything, this Hot Buttered Corn Rice is a recipe you’ll want to keep close. Made with simple pantry staples, it transforms everyday rice into something warm, buttery, and incredibly satisfying. Sweet corn adds pops of flavor and texture, while a touch of seasoning brings everything together in the most delicious way. Chopped spring onions add color and a delicious sharpness that contrasts beautifully with everything else.
Homey and familiar — this quick, easy and delicious side dish is perfect for busy weeknights, family dinners, or whenever you need a no‑fuss side that still tastes special. It’s budget‑friendly, easy to customize, and ready in minutes, making it a reliable favorite you’ll turn to again and again.
Most of my children were remarkably unfussy when it came to feeding them. I had five children and with the exception of the youngest they all ate pretty much whatever I put in front of them.
EXCEPT FOR THE YOUNGEST
(there's one in every family)
Yes, he was quite different and was extremely fussy when it came to eating. I used to despair of him eating anything. He went through stages where all of his food had to be one color. Or he would eat nothing but hotdogs for weeks until he made himself sick of them and move on to something else.
One thing he did like however, was white rice and he also liked corn. He used to mix them together and invented what he called "corny rice." He would have highly approved of this recipe I am sharing today.
Quick, easy and delicious. This fabulous side dish is a beautiful combination of garlicky, buttery white rice, combined with an abundant measure of corn kernels. (You can use fresh or frozen.) Cooked in chicken stock with lots of spring onions stirred in at the end for color and flavor.
It makes a beautiful side dish for just about anything. Meat, poultry, fish, etc. It is even good eaten all on it's own. A side for 4 to 5, you could turn it into a main for 2 to 3 by adding some cooked protein to it.
Adapted from a recipe found on Recipe Tin Eats. There are many versions on line, but hers is the only one I trust.
INGREDIENTS NEEDED
TO MAKE
HOT BUTTERED CORN RICE
As you can see not a lot of ingredients are required. There is absolutely nothing complicated about this dish.
- 4 TBS (50g) butter, divided
- 3 fat cloves of garlic, peeled and minced
- 2 cups (210g) frozen or fresh corn kernels
- 1/4 tsp salt
- pinch black pepper
- 1 cup (185g) long grain rice, uncooked
- 1 3/4 cups (420ml) low sodium chicken stock
- 2 spring onions, washed, trimmed and thinly sliced
INGREDIENTS NOTES
It is not recommended that you use any other kind of rice than long grain rice. I use Uncle Ben's converted long grain rice. There is no need to rinse the rice and in fact you shouldn't for this recipe.
I used salted butter as that is the only kind of butter I keep in the house.
On this occasion I used fresh garlic. You can use bottled already crushed garlic. About 2 tsp will give you a nice garlic flavor.
I used frozen corn, Green Giant Peaches and Cream. During corn season you can use fresh corn niblets cut from the cobs.
Spring onions are also called green onions or scallions.
HOW TO MAKE HOT BUTTERED CORN RICE
Quick, easy and delicious. This is an excellent side dish for almost everything. It is really very simple and doesn't take very long at all.
- Melt half of the butter in a heavy bottomed saucepan over medium heat. Add the garlic and cook for about half a minute. (Using a heavy-bottomed saucepan ensures an even cook. Do not allow the garlic to burn or it will turn bitter.)
- Add the corn and half of the salt. Cook and stir for 2 minutes. (You are basically just taking the chill off of the corn.)
- Add the rice, stir for half a minute and then add the stock, remaining salt and black pepper. Bring to a rolling boil. (The whole surface should be rumbling.) Reduce to medium low and pop on the lid. (Make sure the lid is tight fitting and do not leave it ajar.)
- Cook for 12 minutes without peeking. Tilt the pan and see if there is any liquid left. It should have all been absorbed. If it hasn't then cook for a few minutes longer until it has. (Mine is always perfectly cooked in 12 minutes with no liquid left.)
- Remove from the heat of the burner and leave to stand, covered, for 10 minutes. (Again, don't peek.)
- Fork through the remaining butter and the spring onions. Serve hot. (Using a fork will fluff things up very nicely. You can pour it into a serving dish at this point if you wish and fluffy it up again.)
TIPS FOR PERFECT RICE EVERY TIME
You're not alone if you struggle with making your rice come out perfectly when you cook it. This baked rice pilaf is pretty simple and easy to make, but here are some tips that can help to make your rice fluffy every single time!
- Before cooking, rinse your rice under cold water until the water runs clear. This removes excess starch so that you don’t end up with mushy rice. In all transparency, I don’t do this every time and find it to be less important when baking than when cooking on the stovetop. But it IS good practice, especially if you often find yourself with mushy rice. (Rinsing your rice is NOT necessary for this particular recipe.)
- The water-to-rice ratio is crucial. A commonly given ratio is 2 cups of liquid for every 1 cup of rice, but I honestly find this to be too much water, which leads to your rice coming out mushy. I tend to use a little less than that. Also basmati rice in particular usually does well with even less to keep the grains separate and fluffy.
- If you’re cooking your rice in water instead of broth, add some spices and seasonings to the cooking water for extra flavor.
- Try not to stir rice while it’s cooking. Stirring will release more starch and can make the rice gummy. You also want to avoid lifting the lid off while it’s cooking. Lifting the lid will release the steam and cause some of the necessary liquid to evaporate.
- When cooking on top of the stove try to use a heavy-bottomed pan or pot. This helps distribute heat evenly and reduces the risk of burning or sticking.
FREQUENTLY ASKED QUESTIONS
MUST I USE LONG GRAIN RICE FOR THIS RECIPE?
Long grain rice is what works the best. I recommend Uncle Ben's as that is what I use. Don't be tempted to use Jasmine or short grained rice. They simply will not come out nice and fluffy.
DO YOU NEED TO RINSE THE RICE FIRST BEFORE COOKING?
Not at all. The ratio of rice to water in this recipe is perfect and will ensure fluffy rice every time.
CAN THIS RECIPE BE DOUBLED OR TRIPLED?
Yes it can but I do not recommend increasing it any more than that. You risk mushy rice in doing so. Make sure you bring the liquid to a full boil before adding the lid and keep the temperature steady at medium low once this has been achieved. Cook for 18 to 20 minutes and make sure all of the liquid has been absorbed.
HOW LONG WILL THE COOKED RICE KEEP?
Cool the cooked rice promptly after you have eaten all that you want. Refrigerate immediately and do not leave it out on the counter any longer than 45 minutes or so. Place into an airtight container and refrigerate for up to three days or freeze (label and date) for up to three months. Reheat thoroughly before consuming. You can do this either in an oiled skillet or in the microwave.
A FEW OTHER DELICIOUS RICE DISHES TO ENJOY
Rice is something that we really enjoy as a side dish. Here are a few additional rice recipes that are very tasty!
EASY BAKED RICE PILAF - Fluffy, flavorful and foolproof. Everything goes into the baking dish — rice, vegetables, broth, butter, and herbs — and the oven does the rest. What comes out is a pan of perfectly fluffy rice, gently seasoned and full of texture from tender carrots, celery, and onion. It’s low‑fat, high‑fiber, and wonderfully adaptable.
EASY SPANISH RICE - A cozy, flavor-packed side dish. This is one of those comforting, old-fashioned dishes that never goes out of style. Cooked entirely in one skillet, gently simmering long-grain rice with onion, garlic, tomato sauce, along with some seasonings, herbs and stock. Everything becomes tender, fragrant and beautifully seasoned. A handful of frozen peas and fresh tomato stirred in at the end adds color, sweetness and a lovely pop of freshness.
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Yield: 4 - 5 as a side dish
Hot Buttered Corn Rice
Prep time: 7 MinCook time: 13 MinInactive time: 10 MinTotal time: 30 Min
A delicious side dish that is simple to make and that goes with just about any cuisine. You can use either fresh or frozen corn niblets.
Ingredients
- 4 TBS (50g) butter, divided
- 3 fat cloves of garlic, peeled and minced
- 2 cups (210g) frozen or fresh corn kernels
- 1/4 tsp salt
- pinch black pepper
- 1 cup (185g) long grain rice, uncooked
- 1 3/4 cups (420ml) low sodium chicken stock
- 2 spring onions, washed, trimmed and thinly sliced
Instructions
- Melt half of the butter in a heavy bottomed saucepan over medium heat. Add the garlic and cook for about half a minute.
- Add the corn and half of the salt. Cook and stir for 2 minutes.
- Add the rice, stir for half a minute and then add the stock, remaining salt and black pepper. Bring to a rolling boil. (The whole surface should be rumbling.) Reduce to medium low and pop on the lid.
- Cook for 12 minutes without peeking. Tilt the pan and see if there is any liquid left. It should have all been absorbed. If it hasn't then cook for a few minutes longer until it has.
- Remove from the heat of the burner and leave to stand, covered, for 10 minutes.
- Fork through the remaining butter and the spring onions. Serve hot.
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This hearty Turkey Chili with White Beans is a cozy, nourishing bowl of comfort made with tender chunks of turkey, creamy cannellini beans, sweet corn, and a blend of warm spices. It’s a lighter, protein‑packed alternative to traditional chili, yet still wonderfully satisfying and full of flavor.
Simple pantry ingredients come together in one pot, making it an easy weeknight meal that’s both wholesome and delicious. Whether you’re looking for a healthier chili recipe, a comforting cold‑weather supper, or a make‑ahead dish that reheats beautifully, this turkey and white bean chili is a reliable favorite you’ll want to make again and again.
.JPG "Turkey Chili with White Beans")
I have used one turkey tenderloin fillet for this. You could certainly use ground turkey in its place if you wanted to, but I really like the texture of the tender chunks of turkey in this.
This is so simple to make and uses only a few store cupboard ingredients . . . onions, a green chili, some dried herbs and spices, tinned beans, some frozen corn and mushrooms, the turkey of course, and some tinned white cannellini beans. I also like to stir some sour cream into it, although in all truth Greek yogurt would also work well.
I like to serve this with some brown rice to ladle the chili over. Some grated cheddar, chopped spring onions and a wedge of lime to squeeze over top also go very well, and if you are feeling really indulgent, an additional splodge of sour cream. Simply delicious!
.JPG "Turkey Chili with White Beans")
INGREDIENTS NEEDED
TO MAKE
TURKEY CHILI WITH WHITE BEANS
There is nothing really out of the ordinary in this simple stove top chili. Easy to make, simple ingredients and very delicious!
spray oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and minced
1 small green chili, trimmed, deseeded and chopped
1 tsp mild chili powder or to taste
1 small bay leaf, broken
1 tsp ground cumin
1tsp dried oregano
7 ounces/190g raw white turkey breast meat
1 (16oz/400g) tins of white cannellini beans, drained and rinsed
1/4 cup (40g) of frozen sweet corn (1/2 cup)
a large handful of sliced frozen mushrooms
1 cup (240ml) chicken stock
splash of hot sauce
salt and black pepper to taste
1/4 cup (30g) sour cream
To serve:
grated cheddar, pickled jalapenos, sour cream, chopped spring onions (all optional)
INGREDIENTS NOTES
My onion was about the size of a baseball. Peel, trim and cut into 1/4 inch pieces. You don't want too large of chunks for this.
If you don't have fresh garlic you can use powdered. Be sure to use the powder and NOT the salt. 3/4 tsp of garlic powder should be sufficient. You can also use the pre-chopped refrigerated garlic, the equivalent of three cloves.
My green chili was about the size of my baby finger and yielded a heaped TBS of chopped chili.
Make sure your herbs/spices are fresh and within date for the best flavors.
Feel free to use diced raw chicken breast meat or ground turkey or chicken instead of the diced turkey.
You can use fresh sliced mushrooms instead of the frozen. Sauté them with the onions if using fresh.
I used reconstituted Better Than Bullion for the chicken stock and Green Tabasco for the hot sauce.
HOW TO MAKE TURKEY CHILI WITH WHITE BEANS
This is a very simple recipe to make. I know I am always saying that, but it's true. I am at an age in life where I no longer want to do complicated!
- Trim any fat or sinew from the turkey. Cut the turkey into 1/2 inch cubes. (If using chicken do the same. No need to trim if using ground turkey or chicken.)
- Heat a large saucepan over medium heat. Spray with the oil. Add the onions, green chili, and garlic, and cook over medium heat for about 5 minutes, until beginning to soften. (If you are adding fresh mushrooms or diced zucchini, this is when you want to add it.)
- Add the turkey cubes, and frozen mushrooms, and cook, stirring occasionally until the turkey is no longer pink. (There should be no pink juices at this point.)
- Add the chili powder, bay leaf, cumin, oregano, and some seasoning. Cook for a few minutes until very fragrant. (Don't over season. It is better to taste at the end and adjust the seasoning as needed.)
- Add the chicken stock, a splash of hot sauce, the frozen corn and the beans. Bring to the boil, then reduce to a simmer. (I love the Green Tabasco Sauce. It adds a nice Tex Mex flavor.)
- Cover and then simmer for about 25 to 30 minutes, stirring every now and then. Stir in the sour cream and heat through for about 5 minutes. Do not allow to boil. (If you let it boil at this point your sauce may split because of the sour cream. If you want to add a squirt of lime juice add it now, or pass wedges of lime at the table for people to add their own.)
- Spoon out into heated soup bowls, and pass any add-ons at the table.
HINTS AND TIPS FOR SUCCESS
Follow my hints and tips to make yourself the best Turkey Chili ever!
- Read through the recipe prior to beginning to help familiarize you with any ingredients or equipment needed.
- Assemble all of your ingredients together before you begin. This can help to prevent you from leaving anything out by accident.
- You can adjust the heat of this chili by cutting down or adding more green chilies or hot sauce.
- If you would like to add extra veggies, feel free to add some diced zucchini along with the onions.
- Feel free to use fresh sliced mushrooms instead of frozen. Add at the same time as the onions and sauté to soften.
- Add a splash of fresh lime juice at the end to add another level of flavor.
- If you feel the chili is too thick, feel free to add a bit more stock.
FREQUENTLY ASKED QUESTIONS
CAN I USE GROUND TURKEY INSTEAD OF CHUNK TURKEY?
By all means. Ground turkey is perfect for this recipe. Just substitute the same amount of ground turkey for the chunk turkey and proceed as per the recipe.
CAN I USE CHICKEN BREAST MEAT OR GROUND CHICKEN INSTEAD OF TURKEY?
Yes, just use the same amount of chicken breast chunks or ground chicken instead of the turkey and proceed as per the recipe.
CAN THIS RECIPE BE DOUBLED?
Yes, you can absolutely double this recipe. It may take a bit longer to cook, but there should not be much difference.
HOW CAN I FREEZE & REHEAT ANY LEFTOVERS?
A FEW OTHER RECIPES WHICH USE RAW TURKEY
Here are a few other recipes that you might enjoy that also use raw or ground turkey pieces.
JUICY TURKEY BURGERS - Everything a great burger should be: moist, tender, full of flavor, and wonderfully satisfying without feeling heavy. A simple panade of bread and milk keeps the patties incredibly soft, while Dijon mustard and Worcestershire sauce add a savory depth that makes every bite irresistible. Using a mix of light and dark turkey meat ensures the burgers stay beautifully juicy, and a quick sear in the skillet creates that golden crust everyone loves. Whether you tuck them into toasted buns with your favorite toppings or enjoy them alongside a fresh salad, these turkey burgers are a healthy, protein‑packed option that never compromises on taste
TURKEY TACO SALAD - Exactly what you want in a quick, satisfying meal: crisp, colorful, full of flavor, and wonderfully fun to eat. Tender, perfectly seasoned ground turkey is cooked with warm spices, a touch of heat, and just enough sauce to keep it juicy. It’s spooned into homemade tortilla bowls — golden, crunchy, and impossibly charming — then topped with cool shredded lettuce, sharp cheddar, spring onions, and sweet cherry tomatoes. A drizzle of creamy ranch brings it all together. Light yet comforting, simple yet special, and perfect for busy days when you still want something fresh and delicious on the table.
.JPG "Turkey Chili with White Beans")
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Yield: Serves 2
Turkey Chili with White Beans
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
A low fat white bean turkey chili made from turkey breast meat or steaks and a few other bits. Delicious!
Ingredients
- spray oil
- 1 large onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1 small green chili, trimmed, deseeded and chopped
- 1 tsp mild chili powder or to taste
- 1 small bay leaf, broken
- 1 tsp ground cumin
- 1tsp dried oregano
- 7 ounces/190g raw white turkey breast meat
- 1 (16oz/400g) tins of white cannellini beans, drained and rinsed
- 1/4 cup (40g) of frozen sweet corn (1/2 cup)
- a large handful of sliced frozen mushrooms
- 1 cup (240ml) chicken stock
- splash of hot sauce
- salt and black pepper to taste
- 1/4 cup (30g) sour cream
To serve:
- grated cheddar, pickled jalapenos, sour cream, chopped spring onions (all optional)
Instructions
- Trim any fat or sinew from the turkey. Cut the turkey into 1/2 inch cubes.
- Heat a large saucepan over medium heat. Spray with the oil. Add the onions, green chili, and garlic, and cook over medium heat for about 5 minutes, until beginning to soften.
- Add the turkey cubes, and frozen mushrooms, and cook, stirring occasionally until the turkey is no longer pink.
- Add the chili powder, bay leaf, cumin, oregano, and some seasoning. Cook for a few minutes until very fragrant.
- Add the chicken stock, a splash of hot sauce, the frozen corn and the beans. Bring to the boil, then reduce to a simmer.
- Cover and then simmer for about 25 to 30 minutes, stirring every now and then. Stir in the sour cream and heat through for about 5 minutes. Do not allow to boil.
- Spoon out into heated soup bowls, and pass any add-ons at the table.
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 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.
Pin this recipe to your Baking, Teatime, or Cookie Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
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.
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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