SOPHISTICATED MOCHA BUTTER COOKIES: easy-peasy, quick, not kid-friendly, spelt flour option

Cookies created for an adult palate; richly chocolate with deep, dark overtones of coffee...

Simple, unadorned but sophisticated flavours

67 prefers them plain or decorated with just a little high-cocoa content white chocolate.  

They need to be appreciated for what they are: crisp, richly textured and elegant layered flavours.

They're not for kids so it's probably wise to have something similar but sweet for them.  Try Bottom of the Barrel Shortbread, replacing 20gm/3/4oz of the flour with cocoa.

Cost: £2.00'ish

Makes: 12-16

Ingreds:

113gm/oz unsalted dairy or plant butter (67 used Tomor)

1/2 tsp vanilla

25gm icing sugar

20gm/4/5oz granulated sugar

1/4 tsp kosher salt

25 gm/1oz unsweetened cocoa

1/2tsp instant coffee mixed with 1/2 tsp hot water OR 1/2 tsp strong black expresso

122gm/4.3oz wheat or spelt flour - 80g white; 42g wholemeal

Method:

1. Whip butter until structure breaks down (a few seconds); beat in sugars until pale & fluffy - a few minutes
2. Blend in vanilla & coffee 
3. Add flour & cocoa; mix until clumps of dough form
4. Form a thick sausage-shaped roll 5-6 inches long, roll in a piece of cling film that's longer than it is wide, twist both ends (in opposite directions) to even out bumps, lumps and air pockets; shape into a round, square or triangle shape
5. Refrigerate 1-2 hours to bake immediately or up to 3 days OR freeze until needed
6. When ready to bake, preheat oven to 180c/350f
7. Line a baking sheet with a sillicone mat or greaseproof paper with corners stuck down with a bit of cookie dough
8. With a sharp serrated knife, slice however many 1/2cm/1/4 inch thick biscuits are desired; return remaining cookie dough to fridge or freezer.
9. With a clean wide pallet knife or equivalent, carefully transfer biscuits to baking tray; bake 10 mins until edges are crispy
10. Serve plain, or drizzled with, or partially dipped in, melted white chocolate mixed with a drop of  food colour* OR milk or dark chocolate OR drizzle with flowing butter-cream icing (start with 1/3 cup icing sugar mixed with 1/3 tsp milk or cream and a drop of pink food colouring)

Comments:

'Crumbly when you bite into it then melts in the mouth.  You can taste the chocolate and the coffee, which was nice.' 67 handyman

'Unusual to have something that tastes so fabulous without being sweet. Just when you think the coffee-chocolate combo might be too much, the rich butteriness kicks in and there's no going back.' Retired writer

Tips:

These cookies alzo bake up nicely in an air fryer with a bake funtion at the same temperature but reduce baking time by a minute or so 

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission