I have been feeling particularly autumnal recently, despite the glowing sunshine and long hot days which England has been blessed with this summer. I don't usually longingly anticipate things as I think that it is better to live in the moment, yet I am so excited to wear chic slouchy jumpers with long winter scarves, to crunch through pathways of gold leaves, and to watch the early sunsets from the farm just beyond my home. In the autumn spirit, I decided to bake something particularly seasonal, that goes perfectly with a hot drink and a good book: coffee cookies! Only that I made mine with a twist, turning them into mocha cookies, as I added in my favourite chocolate treat (Maltesers). They are thin and crisp, whilst being chewy and brimming with aroma... here's how to make them:
Ingredients
115g margarine
180g golden/brown sugar
1tbsp coffee dissolved in 1tbsp boiling water
1tsp vanilla extract
1 egg
175g self raising flour
Half a box of Maltesers
Makes 16
How to
1. Mix the margarine and sugar in a bowl until you have a smooth combined mixture
2. In the cup which you have dissolved the coffee in, add the vanilla extract and the egg, and then whisk together
3. Pour the coffee mix into the margarine and sugar bowl, mixing until combined
4. Gradually add the flour into the mix, folding in until creamy
5. Halve the Maltesers and then gently fold them into the cookie mix
6. Using a teaspoon, heap the mixture onto the spoon and place each spoonful on a baking tray, lined with greaseproof paper - space each spoonful well apart, as they will spread during the bake!
7. Put the cookie drops into an oven at 180 degrees C for 15-20 minutes; they will still be soft when you take them out, but will firm up when cooling
Ultimate escapism: having a productive, aromatic and therapeutic baking evening, whilst listening to fabulous playlists on Spotify
Enjoy!
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