SOPHISTICATED MOCHA BUTTER COOKIES: easy-peasy but not kid-friendly

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: £1.50'ish

Makes: 12-16

Ingreds:

113gm/oz unsalted butter

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

122gm/4.3oz flour

Method:

1. Whip butter until structure breaks down (a few seconds); beat in sugar until pale & fluffy - a few minutes
2. Blend in vanilla
3. Add flour; mix until soft dough forms; shape into a ball, wrap in cling; refrigerate 1-2 hours
4. When ready to bake, preheat oven to 180c/350f
5. Roll out dough between two lightly floured pieces of greaseproof paper to the  width of a one-pound coin (or slightly thicker, if it's easier)
6. Cut out biscuits with a floured cookie cutter, saving scraps.  Use a lightly floured fish slice to lift the cookies onto a lined cooking tray.   
7. Bake 10 mins or until brown at the edges.  
8. Repeat with scraps. 

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.

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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