Today I decided to try out a new recipe that was in my "Mmmm...Chocolate" book, and my partner requested this one. I'm quite impatient so I didn't follow the instructions exactly, especially the flattening and cutting. So excuse the ugliness! They are rather yummy though, a cappuccino cookie with white chocolate icing. I have just realised as I started typing this that I accidentally used a whole egg! Instead of just the yolk...I also creamed the butter and sugar, as the idea of just mixing it didn't appeal to me.
Recipe:
- 225g butter, softened
- 140g caster sugar
- 1 egg yolk, beaten
- 2 sachets instant cappuccino powder, mixed with 1 tbsp hot water
- 280g plain flour
- pinch of salt
- 175g white chocolate, broken into pieces
- cocoa powder, for dusting
- Put the butter and sugar into a bowl, and mix well with a wooden spoon (I creamed it instead), then beat in the egg yolk, and cappuccino paste. Sift together the flour and salt into the mixture and stir until thoroughly combined. Halve the dough, wrap in clingfilm and chill in the refrigerator for 30-60 minutes. (I put all my dough in a freezer bag, and refrigerated for just over half an hour.)
- Preheat the oven to 190°C. Line your trays with baking trays with baking paper.
- Unwrap the dough and roll out between two sheets of baking paper. Stamp out the cookies with a 6cm round cutter and put them on the baking trays, spaced well apart, and flatten slightly.
- Bake in the oven for 10-12 minutes until golden brown. Leave to cool for 5-10 minutes, then carefully transfer to wire racks to cool completely.
- When the cookies are cool, place the wire racks over a sheet of baking paper. Put the chocolate into a heatproof bowl and melt over a pan of gently simmering water. Remove the bowl from the heat and leave to cool, then spoon the chocolate over the cookies. Gently tap the wire racks to level the surface and leave to set. Dust lightly with cocoa powder.
Makes 30 (I made 35)
