Expresso Cookies

Fri, 14 Oct 2016 04:00:00 +0100

Expresso Cookies #

I used to get these cookies from Bon Bon Pastry Shop in New Friends Colony, New Delhi and I have loved these since.

Cookie dough:

Expresso filling:

Preheat oven to 175°C / 325°F.
In a large bowl, beat together sugar, butter, vanilla, and egg.
Stir in flour, cocoa, and salt until combined into a dough.
Shape dough into small balls using a rounded teaspoon.
Place balls about 2 inches apart on an ungreased cookie sheet.
Press a thumb or the end of a wooden spoon into the centre of each cookie (not all the way through).
Bake for 10 minutes or until edges are firm.
While still warm, remake indentations if necessary, then transfer to a wire rack and cool for 30 minutes.

For the espresso filling:

Fri, 22 Apr 2016 16:26:00 +0100

A rich and moist coffee-flavoured walnut sponge cake layered with smooth coffee buttercream frosting. Perfect for celebrations or afternoon tea.

Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Grease and line three 20cm sandwich tins with baking parchment.
Dry fry the walnut halves in a frying pan over medium heat for 5 minutes until aromatic. Set aside to cool.
Beat butter and sugar with an electric whisk until light and creamy. Beat in eggs one at a time. If mixture splits, add a tablespoon of flour and continue mixing.
Fold dissolved coffee into the wet mix.
In a food processor, blitz the flour, baking powder, and cooled walnuts until the nuts are finely ground.
Gently fold the dry ingredients into the wet mixture using a silicone spatula, ensuring flour at the bottom is incorporated.
Divide the mixture evenly among the three tins. Smooth the tops with an offset palette knife.
Bake for 23-28 minutes until a cocktail stick inserted comes out clean. Remove from oven and cool in tins briefly before transferring to wire racks.
For the coffee buttercream icing: beat butter until soft, gradually add icing sugar, then mix in dissolved coffee. Add milk if needed to loosen the icing.
Once sponges are cool, level any domed tops with a bread knife.
Assemble the cake by spreading 1/3 of the buttercream on the first sponge layer, then add the second sponge and repeat. Place the top sponge upside down, pressing gently.
Spread remaining icing on the top and decorate with walnut halves.

Enjoy your delicious Coffee Walnut Cake with a fresh cup of coffee or tea!