Mocha Cookies
These cookies have a lovely speckled look, and soft texture
Makes enough for: 12 cookies
Ingredients
- 70 g fructose
- 55 g butter, softened
- 190 g flour
- 7.5 mls cocoa powder
- 20 mls freshly brewed espresso, cooled
Method
- 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