It's time for another Secret Recipe Club Group D reveal day. I was worried I would not have time to bake for this as assignments are given out in the first week of November for a reveal day at the end of November. I knew I had to pack all my kitchen equipment (click here to read why) but nevertheless I didn't want to miss out on one of my favourite challenges especially as the club is taking a break for December. Unfortunately, I won't be able to participate in January as I will still be travelling and homeless so I will be back in February 2013!
My assignment this month is Chocolate and Dreams who resides in India. She was introduced to the world of baking in 1999 after her mother sent her to a cookery class. Today she cooks and blogs and hopes to start her own cafeteria where food and dreams are cherished and relished. Her blog is beautifully laid out with lovely pictures to accompany each post. I headed straight for the recipe index and looked at her baking section. I shortlisted busy day cake, banana chocolate cupcakes, lemon bars and classic brownies. In the end, I decided on coffee cookies as I had all the ingredients to hand and it did not require any special equipment.
The cookies were amazing! They were soft and crumbly with a strong coffee taste. They were really aromatic and I love the extra sugar crunch on top which also helped to sweeten the cookie as it's not overly sweet. Definitely perfect with a cup of tea or coffee.
Recipe from Chocolates and Dreams
50g brown sugar (use more if you prefer a sweeter cookie)
170g butter2.5 tablespoons coffee granules
2 tablespoons hot water
1 egg1 teaspoon baking powder
Demerera sugar for sprinkling (or any coarse brown sugar)
- Preheat the oven at 175C and grease and line a baking sheet.
- Dissolve the coffee in the hot water and set aside to cool.
- Beat the brown sugar, honey and butter until light and fluffy.
- Add in the egg and mix well.
- Add in the coffee mix.
- Finally, fold in the flour and baking powder.
- Drop by spoonfuls on a lined baking sheet.
- Sprinkle with brown sugar and bake for 10 minutes to get soft cookies and 12 – 13 minutes to make them crunchy.