Incorporating tea and coffee in baked goods albeit not a recent phenomenon, I haven't come across many recipes using these aromatic ingredients and I wonder why. Believe me, they provide such an excellent flavor, not to mention the aroma that would not only fill your kitchen but your entire home. When used in moderation, the taste is not overpowering, rather a subtle one that will keep lingering on your tongue for a while wanting you to reach for a few more slices :D
The first time that I had tried baking with coffee was in the Pistachio Coffee Cardamom Cake and it was such a hit with my family, I've always been wanting to bake with it again. So this month when the theme for our Creative Cookie Challenge was announced as tea or coffee, I knew the time had come to create the magic again....this time with Cookies!
Some time back, there was a Book Sale in a community hall nearby. I was so darn lucky to have found this aptly named book 'Best Ever Cookie Book' by Hilaire Walden. It's like a treasure trove with over 200 recipes for cookies, brownies, bars and biscuits, that would suit any kind of occasion you can think of. Once this month's theme was announced, I immediately sat down to flip through the pages and got the perfect recipe with an an interesting name, Mocha Viennese Swirls.
These cookies are named as swirls as they are not scooped or dropped on to the baking sheet. Rather, the batter is filled in a piping bag fitted with a large nozzle and piped into swirls. Each swirl is then topped with a blanched almond and after baked, dipped in melted chocolate...making them a perfect treat for any festival or a party!
Makes 20 Cookies
250 grams / 9 ounces plain chocolate (with at least 50% cocoa content), chopped
200 grams/ 7 ounces / scant 1 cup unsalted butter at room temperature
50 grams / 2 ounces / 1/2 cup icing sugar
2 tablespoons strong black coffee at room temperature
200 grams / 7 ounces / 1 plus 3/4 cups plain flour
50 grams / 2 ounces / 1/2 cup cornflour
20 blanched almonds
Preheat the oven to 190 degrees C / 375 degrees F. Line two large baking sheets with parchment paper.
Melt 115 grams / 4 ounces of the chocolate in a heat proof bowl over a saucepan of hot water. Keep aside.
Sift the flour and cornflour together in a bowl. Mix thoroughly with a hand held whisk to distribute the ingredients.
In a stand mixer fitted with the paddle attachment and on medium-high speed, or using an electric hand mixer, cream the butter and sugar until light, pale and fluffy about 2 minutes. Reduce the speed to low and beat in the melted chocolate, then the strong black coffee.
Add the flour mixture and mix until just combined. At this stage if you feel that the mixture would be too stiff to pipe, add some more coffee a teaspoon at a time until you get the desired consistency. The idea is to get a batter that isn't too stiff to pipe nor too soft else the cookies would be flat in the oven.
Spoon the batter into a piping bag fitted with a large star nozzle and pipe 20 swirls on the lined baking sheets, with about 3 inches gap between two cookies.
Press a blanched almond into the centre of each swirl. Bake for about 15 minutes, until the biscuits are firm and just beginning to brown. Leave the baking sheets to cool on a wire rack for 10 minutes. Carefully lift each cookie and place on a wire rack to cool completely.
Melt the remaining chocolate and dip the base of each cookie to coat. Place on a sheet of parchment or non stick baking paper and leave to set.
Storage Suggestions: These cookies can be stored at room temperature for up to 2 days in an airtight container.
The theme this month is Wake from Winter with Coffee and Tea--because unlike last month, now our Spring Fever has some basis in reality! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at email@example.com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes--be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Vanilla Rooibos Tea Cookies from All That's Left Are The Crumbs
- Matcha Green Tea Cream Filled Sugar Cookies from NinjaBaking.com
- Orange Spiced Tea Cookies from A Baker's House
- Chocolate Espresso White Chocolate Chunk Cookies from Karen's Kitchen Stories
- Mocha Viennese Swirl Cookies from Baking Yummies
- Hazelnut Espresso Cookies from Basic N Delicious
- Café au Lait Bars from The Spiced Life
- Piped Coffee Butter Cookies from Made with Love
- Chai Chocolate Chip Cookies from Noshing with the Nolands
- Coffee Crisps from Magnolia Days
- Matcha White Chocolate Cookies from It’s Yummi!
- Jasmine Lychee Green Tea Shortbread from Food Lust People Love
- Mocha Meringue Cookies from Cookie Dough & Oven Mitt
- Earl Grey French Macarons with Honey Rose Water Buttercream from Sweet Cinnamon and Honey