coffee nut cookies

Whenever I bake coffee cookies, I would simply add 3-in-1 instant coffee powder. This time, I decided to be adventurous and I added 1 tsp of coffee emulco as I happened to have it in our refrigerator.

The inclusion of the coffee emulco greatly enhanced the flavour of the coffee cookies. If you have never added coffee emulco to your coffee cookies dough, do give it a try.

INGREDIENTS

1 1/2 cups plain flour

1/2 cup corn flour

1/2 tbsp 3-in-1 coffee powder (I use Old Town Ipoh White Coffee, hazelnut flavour)

1 tsp bicarbonate of soda

1 tsp salt

1 tsp ground cinnamon

125g butter (softened)

1 1/2 cups fine brown sugar

1 tsp coffee emulco
2 eggs

1/2 cup ground peanuts

1/2 cup chopped peanuts

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Sift the plain flour, corn flour, coffee powder, bicarbonate of soda, salt and ground cinnamon in a bowl. Set aside.

3. Cream the butter and fine brown sugar using an electric mixer until light and fluffy. Add the coffee emulco and mix well.

4. Add the eggs, 1 at a time, mixing well with each addition.

5. Add the ground peanuts and chopped peanuts and mix well.

6. Fold in the flour mixture using a wooden spatula and stir until combined.

7. Drop by teaspoonful onto a baking tray that has been lined with baking paper.

8. Bake for 15 minutes or until golden brown.

9. Let the cookies cool on a wire rack before storing them in an air-tight container.

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