Oh yeah ! These are simple to make and you can vary to your own taste. I like them this way, a good strong hit of coffee, an occasional hit of dark choc chip, a crispy outside and just a little soft in the centre. You can vary the amount of coffee to your taste. Remember I love coffee!!
What you need
125grm butter (soft)
1 cup caster sugar
3 tspns coffee powder (I use a double shot very short black in the espresso machine)
3 tblspns hot water (if not using espresso)
1 egg
2 cups of self raising flour
1/3 cup choc chips ( I use dark choc)
Choc powder for topping
What you do
Mix butter, caster sugar, and coffee (either espresso or instant with hot water) in a bowl until combined.
Add egg and blend well, I use a stick mixer.
Add flour gradually and fold in until combined
Add choc chips, mix to a light brown coloured heavy sticky mix.
It should just drop off the end of a knife.
Add a little flour or water to get right consistency if needed
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| Mixture ready to go |
Cover a large flat shallow baking tray with baking paper, you may need two.
Drop a good sized teaspoon of mixture on paper and fill tray.
Drop a good sized teaspoon of mixture on paper and fill tray.
Leave enough room for biscuits to spread. They usually about double in area.
Sprinkle with choc powder over top of mixture
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| Ready for Oven |
Cook in oven at 180C for about 5-10 minutes. then remove allow to cool for 5 minutes and return to oven for another 5 - 10 minutes until a light golden brown. If you prefer a softer biscuit cook for 10 -12 minutes, (or until a light golden brown) in one go.
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| Half cooked and cooling |
Remove from oven leave to cool for about 5 minutes then transfer to a cooling rack to cool completely.
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| Straight out of Oven |
Enjoy with a coffee of the style you like and get a double caffeine kick!
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| Racked and Ready to Eat |
Enjoy.
Note: Keep in an airtight container and they will last 4 to 5 days.
Photos: Copyright John Munns
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