Chocolate, Coffee and Walnut Shortbread Biscuits

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

When I was a child one cake in particular seemed all the rage. It was raffled off at school fetes and cut into chunky slabs for afternoon tea. It was the coffee and walnut cake. I don't know if it was more of an '80s thing, but you don't see so much of it nowadays. So I was hit with a touch of nostalgia when I discovered a small packet of walnuts left neglected at the back of a kitchen cupboard. So I made biscuits with them.

I've adapted the recipe from a chocolate shortbread one from Good Food magazine. The biscuits don't have a really strong coffee taste but if you would like them to, try using two teaspoons of espresso powder instead of one.

Chocolate, Coffee and Walnut Shortbread Biscuits
(Makes about 20)

  • 180g unsalted butter, softened
  • 80g golden caster sugar
  • 200g plain flour
  • 2 tablespoons cocoa powder (I use Bourneville)
  • 1 teaspoon espresso powder
  • 50g plain choc chips
  • handful walnut halves, cut into quarters
  1. Preheat oven to 180C.
  2. Beat the butter and sugar together until smooth. Stir in the flour, cocoa and espresso powder and then throw in the choc chip and walnut pieces. Mix well.
  3. You can now do one of two things. Either roll the mixture into a log using cling film, wrap well and chill until firm. Then cut into 1cm thick slices and arrange on a lined baking tray. I find though that the biscuits tend to spread out into each other if I do this and don't end up a nice uniform shape or thickness. So I cheat and pinch off little balls of the nubbly mixture and press into the bottom of a silicone muffin tin. You only need enough to line the bottom of each indent. As it rises it will become thicker and have that clean edge. Do whatever you're used to doing.
  4. Bake for 12-15 minutes until firm but leave in the tin or on the baking sheet to cool, they will be too fragile to scoop off while they are warm.