Dare To Pair - Shortbread With Kona Coffee

National Shortbread Day -

Shortbread, an ancient biscuit, can be traced back to the 12th century and over the last 900 years has been improved into the tasty treat we enjoy today.

Kona Coffee  has a rich history that started over 100 years ago with the first generation of immigrants (mostly Japanese) starting on five acre parcels to work out a sustainable existence as coffee farmers. What they found was that the unique conditions in Kona, with fresh volcanic soil and perfect greenhouse type weather, created a very flavorful crop. With extreme diligence and a hard-working ethic they were able to establish a reputation that stood for quality and great taste.

The pairing of these two historic perishables is fate and their day has come.

Do you Dare To Pair?

Premium Kona Blend- OneCup

Kona coffee is cultivated on the slopes of Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii.

Kona Extra Fancy - 12 oz

The amazing weather with porous, mineral-rich volcanic soil create favorable coffee growing condition for superb flavor. Our Kona Estate coffee is 100% Extra Fancy grade where most of the available Kona blends contain only 10% Kona beans.

100% Certified Kona - 2 lb

Roasted to its fullest flavor point, this unique 100% Kona Estate Coffee has rich semi-sweet dark chocolate notes with raspberry tones and a subtle, tart finish.


Shortbread via Martha Stewart


  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour
  • 3/4 teaspoon coarse salt
  • 1/2 cup confectioners' or granulated sugar


  1. Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or springform pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
  2. Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
  3. Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.
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Original Recipe

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