Cappuccino swirls
Soft mocha-flavored cookies finished with delicate black and white chocolate drizzles.
Ingredients
instant coffee
2 tsp
plain flour
150 g
cornflour
115 g
cocoa powder
1 tbsp
butter (diced)
225 g
caster sugar
50 g
white chocolate (for decoration)
50 g
dark chocolate (for decoration)
25 g
Instructions
1
Step 1
Preheat the oven to 190°C (gas mark 6). Line a baking sheet with baking paper. Place the instant coffee in a cup, add 2 tsp of boiling water to dissolve, and let cool. Add both flours and the cocoa powder.
2
Step 2
Cream the butter and sugar in a bowl. Add the coffee mixture and the cocoa and flour mixture, mixing carefully until combined. Transfer to a piping bag fitted with a plain nozzle.
3
Step 3
Pipe 18 spirals of dough onto the baking sheet, spaced apart.
4
Step 4
Bake for 10 to 15 minutes, until the cookies are firm but not too dark. Leave on the baking sheet for 1 minute after removing from the oven, then transfer to a cooling rack to cool completely.
5
Step 5
Melt the dark chocolate and white chocolate separately over a bain-marie.
6
Step 6
Arrange the cooled cookies closely together on a sheet of greaseproof paper. Take a teaspoon of white chocolate and draw thin horizontal lines across the surface of the cookies.
7
Step 7
Repeat with the dark chocolate, drawing lines perpendicular to the first set. Once set, peel the cookies off the paper.
