© All rights reserved, Thorsten Kraska, 2012
Spiced Cocoa-Coffee Cookies
Instant Coffee powder (enough to make 1 cup)
80 mL milk
250 g chocolate (containing 70% cocoa)
350 g all-purpose flour
350 g brown sugar
60 g Dutch Cocoa powder
1 Tsp gingerbread spice mix*
2 Tsp baking powder
1/4 Tsp salt
120 g softened butter
2 eggs (size: L, 63 to 75 g)
Very fine sugar
Powdered sugar
* On gingerbread spice mix: in Germany you will find it in most supermarkets around christmas. It contains cinnamon, star anise, fennel seed, cloves, cardamom, coriander, nutmeg, and dried orange peel. You can try to create your own mixture.
Dissolve the instant coffee powder in luke warm mil and set aside. Melt the chocolate very carefully using a waterbath and set aside to cool down again. Sieve flour and dutch cocoa powder into a large bowl and mix with the other dry ingredients. Add the very soft butter and mix. Then add the eggs one by one and mix. At last add the milk mixture and mix until dough is formed.
Preheat oven to 200°C. Line out a baking tray with baking paper.
Take walnut sized pieces from the dough and form into balls. Roll these balls frist in very fine sugar and then in powdered sugar. Then place on baking tray. Bake cookies for about 8 minutes until cracks appear on upper side. Let cool cookies on a cooling rack. Then dust again with powdered sugar. Store in a dry and cool place.
© All rights reserved, Thorsten Kraska, 2012
Posts
