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    Coffee Crunch Cookies

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    *mandatory

    Coffee Crunch Cookies

    Makes: Makes about 30 biscuits

    Ingredients

    • 1 large egg
    • 2tbsp Cafédirect Fairtrade Freeze-Dried Coffee
    • 225g caster sugar
    • 225g unsalted butter
    • 2tsp baking powder
    • 250g plain flour

    Method

    1. Lightly butter two baking sheets.
    2. Sift 250g plain flour and 2tsp baking powder together.
    3. Heat 225g unsalted butter slowly until melted, then continue to simmer it gently for 10 minutes. Mix 225g caster sugar and 2tbsp Cafédirect Fairtrade Freeze-Dried Coffee in a large bowl and pour the butter over the top. Leave for 5 minutes or until cool, without stirring.
    4. Add 1 large egg and beat the mixture until thick and creamy. Gradually work in the flour and baking powder to give a manageable dough it will be quite soft and shiny.
    5. Scoop up teaspoon-sized pieces of dough and roll them into balls, placing them on the prepared baking sheets. Flatten slightly with a fork.
    6. Bake the biscuits for 12-15 minutes in a preheated oven 200ºC, gas mark 6. As soon as the biscuits come out of the oven, dredge lightly with unrefined caster sugar, then allow them to cool for a few minutes.
    7. Transfer the biscuits to a wire rack with a palette knife and leave until completely cold. Store in an airtight tin.

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