My son made a batch of these for his girlfriend’s birthday; they were a great hit! (They’re still young, so he got a kiss on the cheek.) ^_^
The most tedious part of the recipe is rolling the cookie dough in one’s palm to make a ball. If you have a small ice cream scoop though, some of that mess is mitigated.
I prefer using butter to vegetable oil because it gives that richer, more decadent flavour; you can substitute with melted margarine or coconut oil if you prefer, but bear in mind that the latter will affect the taste.
A cross between a cookie and a brownie, these are super easy to make and cheap! Give 'em a twist with a touch of cinnamon, or dried fruit bits; or sprinkles! If adding chocolate chips however, be sparing as the cookie might end up crumbling instead.
Course: Appetiser or Snack
Servings: 48cookies, or so
2 1/2cupsifted all purpose flour
2 tsp baking powder
1cunsweetened Dutch cocoa powder
1tbspinstant coffee powder
1 1/3craw sugarpacked
1cmelted butter(can substitute with vegetable or canola oil)
2/3cicing sugaror more
Sift together all dry ingredients except the coffee powder and salt.
In a separate bowl, beat together all wet ingredients, plus the coffee and salt. Make sure they are thoroughly combined.
Make a well in the dry ingredients and pour the wet ingredients into the dry. With either a paddle attachment or a silicone spoon, stir together until a dough is formed, and all the dry ingredients are thoroughly mixed in.
Cover with cling wrap and put in the fridge for four hours to overnight.
Prepare a bowl filled with the icing sugar. Using a small spoon, or rolling out the dough into logs, make 1 inch balls of dough (or 2 inch balls.)
Roll the dough balls in icing sugar and place on a lined baking tray, about 2 inches apart.
Bake in a preheated oven at 180 degrees centigrade / 350 degrees F, for 10 to 12 minutes. Do not overbake, or you lose the chewy texture of the cookies! (For 2 inch balls, about 15 minutes.)
Cool for about 10 minutes on tray before removing. Cookies should be a somewhat cakey texture, chewy, but not falling apart. Excellent slightly warm, or with tea or coffee.
A moist, yet fluffy chiffon cake filled with surprisingly light coffee flavor, covered in smooth meringue buttercream frosting.
Servings: 18 inch 2 layer cake or 1 roll cake
For the chiffon cake:
6large egg yolks
1 cupsugar(I use raw sugar or brown, but you can use white if you like.)
2-3tbspNestle Instant Coffee(or instant coffee of your choice)
1 tspunsweetened Dutch cocoa powder
1cupmelted butter(can substitute with canola oil)
1cupcake flouror all purpose flour
6large egg whites(from the separated egg yolks mentioned before)
1tspcream of tartar powder
For the meringue buttercream
1/4-1/2cupegg whites(or 4 large egg whites), room temperature
1-2cupsfine white sugaror icing sugar
1 1/2cupbutterroom temperature, cubed
2 - 3tbspinstant coffee granules / powder
1tspunsweetened Dutch cocoa powder
Make the cake:
Whisk egg yolks and sugar together until pale yellow and creamy
Dissolve coffee & cocoa powder in a tablespoon of hot water, stirring. Pour into egg mixture with melted butter, and beat until well combined.
Sift flour and baking powder into a bowl and fold in with wooden spoon or with the stand mixer's paddle attachment.
In a separate bowl, whisk the 6 egg whites & cream of tartar on high until they form stiff peaks. Fold into mocha batter, until just incorporated.
Divide into 2 prepared 8-inch cake pans. Place each pan onto a baking sheet.
Bake at 180 degrees centigrade, for 20-25 minutes or until a bamboo skewer inserted into the middle comes out with just a few crumbs attached.
Cool on a wire rack, for 10 minutes, before removing completely from the baking pans to cool on wire rack.
Cool completely (even overnight) before frosting.
Make the frosting:
Set your mixing bowl in a pan of simmering water (for ease of use, use your stand mixer's bowl) and whisk egg whites and sugar for 3 to 5 minutes, until fluffy, marshmallow-like and hot. You may need a separate hand-held electric hand mixer for this.
Remove bowl from heat, scrape the handheld's whisks free of marshmallow meringue, and then using your stand mixer, beat the meringue for another 5 minutes with the whisk attachment.
Add half the butter and beat until smooth. (You may opt to use the paddle attachment for this, or stay with the whisk attachment) Add the rest of the butter, beat until smooth again. Scrape sides, stir buttercream mixture quickly, then go back to beating for 6 to 10 minutes.
Dissolve cocoa, coffee and vanilla extract in a very small amount of hot water, stirring vigorously.
Add to buttercream and beat on high for a further 2-3 minutes, scraping as needed.
Use to put a layer of buttercream between the cakes, and to frost and decorate the cake.