Lately I have developed a coffee fetish and I am actively looking for recipes around the internet which have some sort of coffee in them. Luckily I came across this recipe on a wonderful blog named “Flour & Frostings” and I decided to give it a go, making slight changes according to my personal taste.
Chocolate Dipped Coffee Biscuits
(Makes about 10-12 Biscuits)
- 56 grams of Unsalted Butter (Room Temp.)
- 25 grams of granulated sugar (Adjust the sweetness with powdered sugar according to your personal taste)
- 63 grams of All purpose flour
- 25 grams of Cornflour
- 1 Tsp Coffee Powder (Adjust with more coffee powder according to your personal taste)
- 1/2 pinch of Salt
- 50 grams of Dark Chocolate
- Preheat the oven at 160 degrees Celsius. Line the baking tray with a parchment paper or grease the baking tray with butter directly.
- Mix the flour, corn flour, salt and coffee powder together with a whisk.
- Using your stand mixer or electric beater, beat the butter along with the granulated sugar until light and fluffy.
- Add the dry ingredients into the butter mixture and beat it until it comes together. Adjust the coffee taste by adding more coffee powder if needed. Also adjust the sweetness by adding powdered sugar into the misture.
- Once the soft dough is ready, portion the mixture into small balls and place it on the baking tray.
- Chill it in the refrigerator for 30 minutes.
- Once chilled, bake the biscuits for 15-16 minutes until the biscuits are brown around the edges.
- Transfer it on a wire wrack to cool.
- Meanwhile, using a double boiler, melt your dark chocolate.
- Dip half of each cooked cookie into the melted dark chocolate and place it on the parchment for drying.
- Refrigerate it so that the chocolaty layer sets properly. Store it in an airtight container and keep it in fridge itself so that the chocolate doesn’t melt.
I hope you enjoy this really easy bake recipe. Do try it and let me know how it turned out. Happy Baking 🙂