I do like a good cup of mocha coffee and wanted to capture this taste in a melting cookie. A bite size soft crumbly, melt in your mouth moment hit of caffeine followed by a hint of cocoa to give you the emotional comfort of chocolate! A very light biscuit that can be easily had as an after dinner sweet. I was really happy as I feel that it has captured mocha in it’s essence!
INGREDIENTS
200g unsalted butter room temp
1 tbsp instant coffee granules
1 tbsp water
140g plain flour
60g icing sugar
110g corn starch
10g cocoa powder unsweetened
For the frosting
140g icing sugar
3 tbsp unsalted butter room temp
1 tsp vanilla extract
Milk for thinning
Cocoa powder for dusting
METHOD
1. Mix the coffee granules with the water and combine, cream the coffee mixture and butter together well
2. Add the flour, icing sugar, cornstarch and cocoa, mix until a soft dough forms.
Put the dough in the fridge for an hour to firm up
3. Preheat oven to 180ºc/350ºf/gas mark 4. Take a little of the cookie dough and roll into bite size balls, lay them on a lined baking tray, repeat for the all of the dough
4. Bake for 11 minutes and set aside to cool on the tray for a few minutes and then delicately remove and place on a cooling rack
5. Mix all the icing ingredients and using the milk to thin out to a frosting consistency. Frost each cookie then dust with a little cocoa powder
(Inspired by a recipe on “the view from great island”)
