Chocolate mocha biscuits
Chocolate mocha biscuits recipe by James Hillery
A very simple recipe for lots of chocolate mocha biscuits A nice adult biscuit with the addition of coffee for added chocolate intensity!
Chocolate mocha biscuits
Ingredients
- 230 g unsalted butter, softened
- 110 g caster sugar
- 230 g plain flour (plus a little extra for dusting and rolling)
- 60 g cornflour
- 60 g cocoa powder
- 10 g instant espresso powder
Instructions
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Preheat the oven to 180ºC/Gas Mark 4.
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Grind the coffee powder with the back of a spoon in a bowl, so that it is nice and fine.
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In a stand mixer with a paddle attachment, place the butter and sugar into the bowl and cream until fluffy.
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In a separate bowl, sift the plain flour, cornflour, cocoa powder and instant espresso powder. Add the dry ingredients to the mixer with the butter and sugar and mix until a dough is formed. Wrap in clingfilm and chill for 30 minutes.
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Lightly dust the worktop with flour and roll out the dough to about 6mm (¼in) thick. Cut into circles with a 6cm (2¼in) round cutter and place onto 2 baking sheets lined with baking parchment. You only need to leave a little space between the biscuits as they do not spread too much.
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Gather up the offcuts, reroll and continue until you have 30 biscuits. Chill for 15 minutes in the fridge.
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Bake for 15-20 minutes. Cool on the trays for 5 minutes, then move to a wire rack to cool completely.
As featured in January 2020 issue of Baking Heaven Magazine
