Using freshly made espresso and cocoa powder, I created these mocha cookies. They have a soft texture and will last a few days if kept in an airtight container.
I have written before about my feelings regarding strike action. I am totally in support as long as it is not destructive and/or disruptive. Last month Dave and I were caught up in the first of the RMT strikes. These were extremely disruptive to commuters in and around London. Normally, we would get on the Picadilly Line at Arnos Grove and get off at Heathrow 80 minutes later. But due to the strikes we had to catch the overground train from Oakleigh Park and get off at Moorgate, which took 30 minutes. After a change of platforms to make sure we were going in the correct direction, we caught the tube to Hammersmith. Without waiting time this took 35 minutes. From there, another platform change and finally the 40 minute ride on the Piccadilly Line to Heathrow.
Today’s inspirational recipe from Lavender and Lime ♥ Mocha Cookies ♥ #LavenderAndLime Click To Tweet
The extra 25 minutes was in reality more like 50 minutes, with all the walking and waiting. And one needs to keep in mind the suitcases we were lugging. What irks me is that the RMT union demanded a pay increase before the Olympics, as they were ‘carrying more people’. They are not paid per person, but rather to do their job, which is to drive a train or a bus! And then, during Covid, their pay was not decreased due to the reduction in service. Instead they got furlough income and their jobs were guaranteed. There was a pay freeze during the pandemic, but now they were being offered a pay increase they did not think was adequate. So they put the economy into further crisis by striking! Not only disruptive, but destructive in my opinion! Did the strikes affect you in any way?
Click on the links for conversions and notes.
- 70 g fructose
- 55 g butter, softened
- 190 g flour
- 7.5 mls cocoa powder
- 20 mls freshly brewed espresso, cooled
- Place the fructose and butter into a stand mixer bowl and beat well, until creamed together
- Place the flour and cocoa powder into a mixing bowl, whisk to combine then add a tablespoon at a time to the stand mixer, mixing on a low speed, until all the flour has been added
- Add the espresso 5 mls at a time until combine
- Turn the dough out onto cling film, flatten into a disc, cover tightly and place into the fridge for 30 minutes
- Roll the dough out to 4mm thick and using a 7cm round cutter, cut out your biscuits (re-roll the dough and repeat until you have used it al up)
- Place onto a lined baking tray and place the baking tray into the fridge for 30 minutes
- Preheat the oven to 150° Celsius
- Place the baking tray into the oven for 20 minutes
- Remove the baking tray from the oven and leave the cookies to cool on the tray for 2 minutes before transferring to a wire rack to cool completely
View the previous posts on July 18:
- 2021: Fast Ice
- 2018: De Grendel Restaurant
- 2016: Caesar Salad
- 2013: Avocado Cheese Cake
- 2012: Expressions Of Robertson And Tulbagh
- 2011: Pan Fried Fennel