Coffee cookies

Deur Barbara Joubert

Coffee cookies Foto’s: Micky Hoyle Galery

(about 48 single cookies, 24 stuck together)

  • 500 g (890 ml) cake flour
  • 2,5 ml baking soda
  • 2 ml salt
  • 230 g (250 ml) butter
  • 125 ml golden syrup
  • 100 g (125 ml) sugar
  • 15 ml coffee essence
  • 2 ml vanilla essence
  • 1 egg, beaten
  • 100 g milk chocolate

Preheat your oven to 190 °C. Sift the flour, baking soda and salt together. Keep to one side. Melt the butter and add the golden syrup, sugar and both essences. Leave to cool. Add the beaten egg and mix well. Stir in the dry ingredients and make a smooth dough. Roll it into long sausage shapes about 1,5 cm thick. Cut them into 6 cm pieces. Line a baking tray with baking paper and butter it. Squash the dough pieces with a fork and put them on the baking tray. Bake for about 15 minutes. Take out and allow to cool. Put the chocolate in a bowl over a pot of boiling hot water (the bowl must not touch the water). The chocolate will melt. Stick the cookies together, two by two, with the melted chocolate.

  • Assistent Lynnae Janse van Rensburg

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