Do you ever like a flavor more than an actual food? I don’t drink coffee unless it’s full of milk and flavors (looking at you vanilla latte) but I love coffee flavored sweets. Coffee ice cream? Coffee beans covered in chocolate? Coffee donuts? Yes to all of it.
I’m a big fan of shortbread made with fresh herbs but mint always seemed too sweet to me. I’ve stuck with basil and rosemary in the past, hearty herbs that added a savory twist to my otherwise sweet-heavy diet. Well, I finally took the plunge on mint and I’m so glad I did.
If you aren’t lucky enough to have a trendy coffee spot in your neighborhood serving mint coffee, you may be confused about my choice to pair coffee with my mint shortbread. It might sound strange but the combination is heavenly. I’ve been looking for an opportunity to use the espresso salt my brother gave me for Christmas so I figured topping a sweet shortbread with some delicious fancy salt was a fantastic idea.
The shortbread may be loaded with mint, but don’t expect it to taste like a mojito. Once baked, it has a deep earthy flavor, followed by a sweet mint aftertaste. The coffee glaze is with the espresso salt has a nice sweet and salty flavor that is bound to please your taste buds.
I love a good tea time snack so I’m definitely adding this to the menu. Plus with the coffee in the glaze and the espresso salt, it’s basically a double dose of caffeine – exactly what most of us need to make it through the day. Especially on Mondays.
- 2 sticks of butter
- ½ cup (100g) brown sugar
- ½ cup (100g) granulated sugar
- 2 tablespoon of finely chopped fresh mint
- 1¾ cups (220g) all purpose flour
Coffee Glaze Ingredients
- 3 tablespoons of butter
- 1 tablespoon of coffee
- 1 cup of icing sugar
- 1 Tablespoon of espresso salt
- Preheat the oven to 350. Line a 9×9 glass baking dish with parchment paper overhanging the sides of the pan and spray with non-stick spray. Set aside.
- Cream together butter and sugars for the shortbread on medium high until it becomes lighter in color. Mix in the mint. Slow the mixer down to low and mix in the flour until just combined. Press dough into prepared pan. Bake for 37 – 40 minutes, or until a toothpick inserted comes out clean.
- When done, remove from oven and let cool in the pan for about 10 minutes. Using the overhanging parchment paper, pull out the shortbread and finish cooling completely on a cooling rack.
- Prepare the glaze to top the shortbread. Combine the butter, coffee and icing sugar into a small saucepan over medium heat and stir with a wooden spoon until fully melted and combined. Drizzle onto the shortbread and sprinkle with espresso salt.