Coffee and snaps.
Two lovely words that go together. So when I saw this recipe on Shirleen’s
Sugar and Spice and All Things Nice blog I had to make it (http://sugarandspice-and-allthingsnice.blogspot.co.nz/2011/03/coffee-snaps_11.html). Shirleen said she had a ‘hankering’ for some
cookies – I know exactly how she feels!
125g butter, softened
1 1/4 cups (275g) firmly packed brown sugar [next time I would just use 1 c]
3 teaspoon instant coffee, the stronger (like espresso) the better,
granulated and not powdered
1/2 teaspoon vanilla extract
1 large egg (size 7)
3/4 cup (110g) plain flour
3/4 cup (110g) self-raising flour [I only had ½ c SR left and I used 1 ½
c spelt]
- Preheat
oven to 180°C (350° F).
Line cookie/oven tray with baking paper.
- Sift
flours and instant coffee together into a bowl.
- In
another bowl, beat butter, sugar and vanilla extract until pale and
fluffy.
- Add egg
and beat until just combined.
- Stir in
sifted flours.
- Roll
rounded teaspoons of mixture into balls and place on tray about 3cm apart.
Or you can use one of those cookie dough scooper thingy. [The cookies will
spread out naturally into discs]
- Bake
for 10min. You can leave it for another 2mins if you like your cookie
crispy all the way through. 10min will give you a cookie that's 80% crispy
but with a slight chew in the middle. [I went for 12-14 mins]
- Stand
for 5mins before transferring onto a wire rack to cool.
Makes about 40
cookies approx 6-7 cm in diameter
For a bit of variety you could replace the coffee with ground cinnamon or ginger. Or decaf coffee if kids will be eating. But the coffee flavour is a real winner, especially for a tea with adults only. Quite a nice thing to make for your loved one and/or yourself on Valentine's Day!
Recipe from: Australian Women's Weekly