So it’s December …. the last month of another year… oh well… reflections, corrections, expectations… all this stuff comes under the list of things that run through ones mind at such a time… and I have been extremely thoughtful lately…
I’m thinking of gratitude in a big way lately… Even though it’s been a year of quite a lot of downs… I’m still very grateful for all the stuff I have, and all the things I am able to do… for me, developing and blogging recipes has been a saviour and I say thank you for that for sure… Food is such a comfort in every way and those of us who are privileged to have easy access to it should REALLY be grateful…. this is what has been on my mind…
SO now, these have also been on my mind… these dark, moorish cookies, So good with a strong cup of coffee or tea, really bring out aromatic coffee tones which get the whole house smelling of freshly brewed coffee… I’m not a coffee drinker, I love my tea.. but that smell of coffee is something I have always loved… and these cookies are like a spiced espresseo in a cookie!! Think all the spices of chai but in coffee, and with a touch of cocoa too… it’s pretty awesome and perfect!
Yes these are a pretty good gift I for one would be very happy to receive… edible gifts are the best aren’t they?
- 1 + 2/3 cup plain flour
- scant 1/4 cup cocoa powder
- 1 tsp ground cardamom
- 4 tsp finely ground coffee
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda (baking soda)
- 1/4 tsp salt
- 150g cold butter, diced
- 3/4 cup + 2 tbsp light brown sugar
- 1 tsp vanilla extract
- 1 medium , at room temperature
- Icing sugar to sprinkle
- Whisk the flour, cocoa powder, cardamom, coffee, baking powder, bicarbonate of soda and salt until combined. Put into a food processor and add the butter and blitz until the mixture resembles breadcrumbs, mix in the sugar then add the vanilla extract and egg and blend until the dough comes together. You can do this part by hand, I find it’s always easier to bring it all together.
- Shape the dough into a rough log and place it on a long piece of clingfilm, fold the clingfilm over the dough and roll it into a wide sausage, twist the ends of the clingfilm tightly to seal. The dough will be quite soft at this point but will firm up after chilling so don’t worry if you can’t get it very neat at this point, you can always reshape it after it has been in the fridge for a while.
- Place the log in the fridge for at least an hour, or in the freezer for 20 to 30 minutes. Meanwhile, heat the oven to 180 C and line a baking sheet with parchment paper.
- Once the dough is firm, use a sharp knife to cut it into slices approx 5mm wide and place them fairly well spaced apart on the baking sheet. Re-wrap the leftover dough and store in the freezer.
- Bake the biscuits for 8-10 minutes until they begin to firm around the edges, they will crisp up upon cooling. Transfer to a wire rack to cool.