WWW.FREI-STYLE.COMEspresso Cookies and Our Kitchen Favorite
Ingredients
- 75 ml (1/3 cup) espresso
- 100 g (3.5 oz.) vegan butter/margarine
- 150 g (5.3 oz.) flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 75 g (2.6 oz.) chocolate chunks (or dark chocolate)
- 2 Tbsp cocoa
- 50 g (1.8 oz.) raw cane sugar
- 1 tsp vanilla extract
- pinch salt
Equipment: Oven
Instructions
- 1.Brew fresh espresso and let it cool
- 2.Put the cold butter in pieces into a bowl, add the espresso and the flour
- 3.Add all the other ingredients and knead into a smooth dough (works best with your hands)
- 4.Shape into a log and put it in the fridge (the longer the better, ideally overnight)
- 5.Preheat the oven to 180 °C (356°F)
- 6.Cut slices about 0.5–0.8 cm (0.2-0.3 inch) thick from the log – place them on the baking sheet and top with a few more chocolate chunks
- 7.Bake for 10–12 minutes and let cool on the sheet
- 8.Store in an airtight box
Notes
Tip from my kitchen: let the dough log rest in the fridge overnight – the colder the dough, the cleaner the slices and the more evenly the cookies bake. Before baking I like to add a few extra chocolate chunks to each cookie, which looks pretty and tastes wonderfully chocolatey. If you like, swap the espresso for decaf, so the cookies are fine in the evening and for kids too.