Coffee and sweet treats… the quest to find even more sublime combinations is a very worthwhile mission. This homely shortbread bar isn’t a flashy discovery but it is a wonderful one nonetheless, with ground espresso beans flavoring the shortbread, and a buttery brown sugar coffee glaze on top to add some gooey richness.
Minor changes, to a recipe by Flo Braker.

Servings |
bars
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Ingredients
- SHORTBREAD:
- 1 cup butter softened
- 1/2 cup cup sugar
- 2 tbsp. brown sugar
- 1/2 tsp. salt
- 2 1/3 cups flour
- 1 tbsp. espresso beans very finely ground
- GLAZE:
- 4 tbsp. butter
- 1/3 cup brown sugar
- 1 tbsp. strong espresso
- 1 tbsp. corn syrup
- 1/2 tsp. salt
Ingredients
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Instructions
- Preheat oven to 300. Grease and flour 9 x 13" baking pan.
- Using electric mixer, beat butter and sugars until fluffy, about five minutes. Beat in the vanilla and salt.
- In a small bowl, combine the ground espresso beans and the flour. Add to the butter mixture gradually and beat until just combined.
- Press dough into the pan and bake for about 40 minutes. It should be lightly browned, and firm but not hard to the touch. Cool slightly on a pan.
- In small saucepan, melt the butter over low heat. Add the remaining ingredients and stir well. Bring to boil, stirring constantly and cook for a few minutes until it thickens slightly.
- Pour the glaze over the cookies. Allow to cool and then cut into desired shape. Garnish with espresso bean if desired.