coffee bars with espresso shortbread crust

Before I explain this picture, I'd like to thank everyone for their comments on the race report post. I really looked forward to sharing it with you guys, and I hope it was a bit informative to read, as well.

Now.

I had what I thought was an epiphany during Easter when I made lemon bars with my brother. Why not make... COFFEE BARS? I figured I'd just decrease the sugar and sub cooled coffee in place of the lemon juice. Instead of making the crust normally, I'd add espresso powder. In theory, this was a brilliant idea.

As the crust baked, I whisked up the mixture of coffee, sugar, eggs, flour, a bit of cocoa powder and espresso powder for enhancement, and salt. All the ingredients required for a great time.

Unfortunately... There's like an eggy layer that separated during the baking process, clearly visible. It's like an eggy layer of flan with a smooth pudding layer underneath. Taste wise, it wasn't that bad, but I found myself wishing I had more espresso shortbread. I had one during lunch today, and maybe it was because I forgot to cover it overnight, but it solidified into an edible mass of a rubber texture. Ew. Perhaps the temperature, which was at 375°, should have been lowered after the crust finished partly baking so the custard had a lower, even temperature. Thoughts?

So.

I don't think I'll be posting the actual recipe here because I wasn't very pleased with the outcome, but I will leave the shortbread recipe since it was delicious.

Recipe after the jump

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espresso shortbread
From an Allrecipes.com recipe for lemon bars

ingredients ~

1 1/2 cups all-purpose flour
2/3 cup confectioners' sugar
1 teaspoon instant espresso powder
1/2 teaspoon coarse salt
3/4 cup unsalted butter, room temperature

directions ~

1. Preheat oven to 375°. Grease a 10-inch square baking pan, then line with a sheet of wax paper or parchment, leaving an overhand on two sides. Grease paper and set aside.


2. Whisk together flour, sugar, espresso powder, and salt. Using a wooden spoon (channel your inner Luddite, folks), mix in the butter until curds start to form. It'll look almost like pie crust after you add the liquid, so it shouldn't be completely powder and it'll stick together when pressed. If you mix it until it comes together in a ball, it'll be a bit more tricky to press in the pan.


3. Dump mixture in baking pan and press, spreading to the edges, in an even thickness. You can score the top with a fork, if you'd like. Bake for 20-25 minutes, or until a light golden brown. Let cool in pan for 10 minutes. Use paper overhang to remove to a cooling rack, and cut into preferred sizes.