Three Layered Shortbread

Three Layered Shortbread Recipe

This is a Melt-In-The-Mouth, decadently delicious recipe of 3 buttery layers. It satisfies the ‘chocoholic’, the ‘coffee’ lover and those that enjoy a rich shortbread treat. 


Three Layered Shortbread


2 cups plain flour, sifted

1/3 cup icing sugar, sifted

2 tbsp rice flour

250g butter, chopped


1 tsp instant coffee

1 tbsp boiling water

3 tbsp icing sugar, sifted

1 tbsp plain flour, sifted


1/3 cup icing sugar, sifted

2 tbsp cocoa powder, sifted

1 tbsp chocolate topping


250g dark OR milk OR white chocolate melts 

Three Layered Shortbread


-Line a bar pan with aluminium foil.

-Sift the first 3 ingredients -plain flour, icing sugar and rice flour- into a large mixing bowl and rub in softened butter.

-Now press this mixture together to form a dough and knead until smooth.

-Divide the dough into three even pieces (see pic below) 

Divide dough into 3 even pieces

– To make the coffee layer: Place one portion of the dough into a bowl and add the extra flour and icing sugar. Dissolve coffee in boiling water and add to the dough. Knead until smooth.

-To make the chocolate layer: In another bowl, place another dough portion. Add sifted cocoa and icing sugar and chocolate topping and knead until smooth.

-Press the plain portion of dough into the base of the bar pan, making sure to spread evenly. (I use the back of a large dessert spoon to spread evenly over the base). Next add the prepared coffee portion of dough (again pressing into the pan in an even layer) and finally the prepared chocolate portion on top. (see below)


Press the 3 separate portions of prepared dough evenly into a bar pan

-Cover the 3 layers with aluminium foil and refrigerate for 40 mins (or overnight).

Cover with foil and place in fridge 40 mins

-Preheat oven to 180 celcius.

-Remove cold shortbread from pan and unwrap foil. Cut shortbread into thin slices and place onto a greased oven tray. Bake 20 mins. Remove from oven and cool completely.

-Melt chocolate melts in microwave and dip cooked shortbread slices into melted choc. Place onto tray and set in the refrigerator.

NB: They are particularly good when one end is dipped into dark choc and the other into white choc.


Cut cold shortbread dough into thin slices