I actually can’t believe why I don’t bake cookies more often. I mean, if you basically only need butter, flour and sugar – a cookie is a treat that is cheap and ridiculously versatile.
This recipe of Coffee Cookies was bound to hit the blog sooner or later, and it couldn’t have come at a perfect time. Today is International Coffee day, apparently. So celebrate this rather mundane day, it is a Monday after all, with this proudly South African Coffee Cookie recipe.
So this here is another one of those recipes that make me pretty proud of my heritage and since it is the second last day of Heritage Month, why not have your cookie jar full of these deliciously sweet biscuits.
It is super easy, absolutely mouthwatering AND rather special since it is the recipe that has been passed down generations from my great gran, who probably had a few of these with a flask of ‘moer koffie’ as they traveled over the Drakensberg mountains.
I don’t really have a cookie jar and the batch I baked this morning will probably not see the light of day tomorrow, but you can completely fill yours up. Have a good old traditional treat with your coffee every morning. Chat soon!
|Prep Time||10 min|
|Cook Time||10 min|
- 2 cups flour
- 1/4 teaspoon baking soda
- pinch salt
- 125 gr butter softened
- 1 cup sugar
- 10 ml instant espresso powder dissolved in 50 ml boiling water
- 1/2 cup golden syrup
- 1/2 teaspoon vanilla essence
- 2 cups icing sugar
- 80 gr butter room temperature
- 1 teaspoon instant espresso powder for icing
- Sift the flour, baking soda and salt.
- Add the butter and mix until crumbly texture.
- In another mixing bowl mix together the sugar, coffee, syrup and vanilla essence.
- Add this to the flour mixture and combine until you have a manageable dough.
- Press with cookie press into prepared baking tray, and bake for 8 – 10 min on 180 degrees Celsius.
- To make the frosting, combine the icing sugar with butter and dissolved coffee, mix until fluffy.
- Let cookies cool down before you ice.
Hello. I tried this recipe today. The only difference was I used a nozzle, instead of a cookie press.
I must ask, though, did you intend for the recipe to include 1cup of granulated sugar or superfine (castor) sugar? Since the recipe simply states sugar, I used granulated sugar. In this recipe, however, there is no opportunity for the sugar to be beaten well into the dough. The dough forms easily but the crystalline texture of granulated sugar remains.
If granulated sugar is to be used, can the butter and sugar be beaten first so as to incorporate the sugar into the dough?
Due to the sugar remaining crystalline, the cookies ended up becoming too crispy and not very tasty unfortunately.
I look forward to your response.