Uploaded May 2026 | Updated September 2026, 2 weeks ago
Choc-orange & coffee shortbread
Makes about 24 | Prep 15 mins (+ cooling & chilling time) | Cooking 15 mins
3 tsp instant coffee powder
2 tsp boiling water
125g butter, softened
¼ cup (55g) Coles Brown Sugar
½ tsp finely grated orange rind
1 cup (150g) plain flour
¼ cup (45g) rice flour
100g pkt orange-flavoured dark chocolate, melted
50g Coles Finest Belgian Dark Chocolate 70% Cocoa, melted
Sea salt flakes, to sprinkle
1. Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper. Combine the coffee powder and water in a bowl. Set aside for 5 mins to dissolve and cool. Add butter, sugar and orange rind and use an electric mixer to beat until pale and creamy. Add the combined flour and stir until well combined.
2. Turn dough onto a lightly floured surface and gently knead until smooth. Roll out to a 5mm-thick disc. Use a 5cm round pastry cutter to cut discs from the dough, rerolling the excess. Place on the lined trays, 3cm apart.
3. Bake, swapping trays halfway through cooking, for 10-12 mins or until light golden. Set aside on the trays to cool completely.
4. Place the orange chocolate in a small deep bowl. Dip half the biscuits in the orange chocolate to half-coat. Place on a large wire rack and sprinkle with a little salt. Place the plain chocolate in a sealable plastic bag and cut off 1 small corner. Drizzle over the remaining biscuits and place on the wire rack. Sprinkle with a little salt. Place in the fridge to set.
Choc-orange & coffee shortbread
Makes about 24 | Prep 15 mins (+ cooling & chilling time) | Cooking 15 mins
3 tsp instant coffee powder
2 tsp boiling water
125g butter, softened
¼ cup (55g) Coles Brown Sugar
½ tsp finely grated orange rind
1 cup (150g) plain flour
¼ cup (45g) rice flour
100g pkt orange-flavoured dark chocolate, melted
50g Coles Finest Belgian Dark Chocolate 70% Cocoa, melted
Sea salt flakes, to sprinkle
1. Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper. Combine the coffee powder and water in a bowl. Set aside for 5 mins to dissolve and cool. Add butter, sugar and orange rind and use an electric mixer to beat until pale and creamy. Add the combined flour and stir until well combined.
2. Turn dough onto a lightly floured surface and gently knead until smooth. Roll out to a 5mm-thick disc. Use a 5cm round pastry cutter to cut discs from the dough, rerolling the excess. Place on the lined trays, 3cm apart.
3. Bake, swapping trays halfway through cooking, for 10-12 mins or until light golden. Set aside on the trays to cool completely.
4. Place the orange chocolate in a small deep bowl. Dip half the biscuits in the orange chocolate to half-coat. Place on a large wire rack and sprinkle with a little salt. Place the plain chocolate in a sealable plastic bag and cut off 1 small corner. Drizzle over the remaining biscuits and place on the wire rack. Sprinkle with a little salt. Place in the fridge to set.
