Coffee Cream Cookies (Printable Version)
# What You'll Need:
01 -
Softened butter (110g).
02 -
White sugar (100g).
03 -
Soft brown sugar (100g).
04 -
Large egg (1, 57-60g with shell).
05 -
Pure vanilla (1 teaspoon).
06 -
Plain flour (230g).
07 -
Raising agent (1/2 teaspoon).
08 -
Bicarbonate of soda (1/2 teaspoon).
09 -
Quick espresso grounds (1 tablespoon).
10 -
Table salt (1/2 teaspoon).
11 -
Soft Italian cheese (180g).
12 -
Vanilla flavoring for topping (1 teaspoon).
13 -
Powdered sugar (90g).
14 -
Sweet syrup or bee nectar (20g).
15 -
Whipping cream (120g).
16 -
Dark powder for finishing (1 tablespoon).
# Preparation Steps:
01 -
Gently melt your butter then pop it in the fridge to cool down for roughly 20 minutes.
02 -
Beat the cooled butter with both types of sugar for about a minute. Throw in the egg and vanilla, then mix everything till it's smooth.
03 -
Mix your flour, raising agent, bicarbonate, coffee powder and salt together. Fold into your wet mixture just until everything comes together.
04 -
Make 11 balls using a 2 tablespoon scoop. Put them in the fridge to firm up for an hour.
05 -
Pop them in a 180ºC/355ºF oven for 10-11 minutes, with only 6 on each tray. Let them sit for 3 minutes before moving to a cooling rack.
06 -
Beat together the Italian cheese, vanilla, powdered sugar, sweet syrup and cream until it stands in firm peaks.
07 -
Once cookies are totally cool, add swirls of the topping using a piping bag. Sprinkle dark powder over the top through a small sieve.
# Additional Tips:
01 -
Watch your butter closely so it doesn't get too hot - this can mess up your cookie texture.
02 -
You can make your topping a day before and keep it chilled until you need it.