Coffee Biscuits
Perfect with a glass of milk these biscuits are all about coffee but with a touch of chocolate too. Ideal for a morning or afternoon tea.
Ingredients
Serves: 36
- 2 teaspoons instant coffee
- 2 tablespoons coffee-flavoured liqueur
- 250g butter, softened
- 3/4 cup (125g) brown sugar
- 1 cup (220g) white sugar
- 2 eggs
- 2 1/2 cups (310g) plain flour
- 1/3 cup (30g) cocoa
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 2 cups dark chocolate chips
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Preheat oven to 150 degrees C.
- In a small bowl dissolve the instant coffee into the coffee liqueur; set aside.
- In a large bowl cream together the butter, brown sugar and white sugar. Gradually add eggs and coffee mixture while mixing.
- Sift together the flour, cocoa, bicarbonate of soda and salt then stir into the creamed mixture. Stir in the chocolate chips.
- Drop dough by rounded tablespoonfuls onto a baking tray. The biscuits should be at least 5cm apart.
- Bake for 23 to 25 minutes. Immediately transfer biscuits to a cake rack after baking. These keep well at room temperature or refrigerated.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(11)
Reviews in English (6)
I was a little disappointed by this recipe. Just out of the oven the cookies were great. A little crispy on the outside and a little chewy on the inside. The Coffee Liqueur flavor was subtle. The next day the cookies were really hard. I might try more brown sugar next time. I may also increase the coffee liqueur. My rating would be 3 stars, but it appears that my husband loves hard cookies, so the rating increased to 4. - 10 Jan 2011 (Review from Allrecipes USA and Canada)
These were good but not great. I cut the size of the cookies down to a heaping teaspoon which also required less baking time (12-13 minutes). I used parchment paper also on the baking sheets. - 03 Jun 2006 (Review from Allrecipes USA and Canada)
This is a great cookie if you like chocolate - and very easy to make. I will definitely keep this one in my recipe box. - 05 Dec 2005 (Review from Allrecipes USA and Canada)