Thursday, 13 October 2016

Expresso Cookies

I used to get these cookies from Bon Bon Pastry Shop in New Friends Colony, New Delhi and I have loved these since.

Expresso Cookies

Granulated sugar - ¾ cup
Unsalted Butter - ¾ cup (room temperature)
Vanilla - ½ tea spoon
Salt - ¼ tea spoon
Egg - 1
Plain flour - 1 and ¾ cup 
Cocoa - 3 tablespoon

Expresso filling
Full cream - ¼ cup
Choc chips or broken pieces of a dark chocolate bar - 1 cup
Instant espresso coffee or regular Nescafe - 2 tea spoon

  1. Preheat oven to 175°C/ 325°F
  2. Beat sugar, butter, vanilla and egg in a large bowl. 
  3. Stir in flour, cocoa and salt.
  4. Shape dough by rounded teaspoonfuls into small balls. 
  5. Place about 2 inches apart on an ungreased cookie sheet. 
  6. Press thumb or end of wooden spoon into centre of each cookie, but do not press all the way to the cookie sheet.
  7. Bake 10 mins or until edges are firm. Mine took 10 mins. 
  8. Quickly remake indentations with end of wooden spoon (or thumb) if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 mins.
  9. Meanwhile for expresso filling, mix cream and instant coffee in saucepan. 
  10. Heat over medium heat, stirring constantly until coffee is dissolved, then remove from heat.
  11. Stir in chocolate until melted. 
  12. Cool about 10 mins.
  13. Spoon rounded ½ tsp expresso filling into indentation in each cookie and leave to set for an hour.

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