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Recipes espresso shortbread


Espresso Shortbread. In addition, even the Queen would be very amused.


  • 360 g of flour
  • 160 g of sugar
  • 50 g cornstarch
  • 230 g butter
  • 2 tablespoons instant espresso powder


  1. Knead ingredients, chill for 30 minutes. Roll out the dough about 7 mm thick as a rectangle (about 27 × 23 cm), leave to cool for 30 minutes.
  2. Cut the dough plate lengthwise and crosswise into strips of approx. 4.5 cm each so that even squares are created. Halve this diagonally.
  3. Place triangles on a baking sheet covered with baking paper. Pierce a few holes with a wooden stick. Bake at 180 degrees for 15-18 minutes.

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PREPARATION TIME: about 1 hour

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