In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a mixer fitted with paddle attachment, beat butter until creamy.
Gradually add sugar to butter while mixer is running.
Add egg and vanilla, beat well. Scrape down sides and bottom of bowl and mix again until incorporated.
With mixer on low speed, gradually add in flour mixture until just combined.
Remove dough from mixer and divide into two even portions. Dough should not be sticky.
Return half of the dough to the mixer and add the instant coffee. Mix until combined and dough is speckled with coffee granules. Use finely powdered instant coffee like Starbucks’ VIA, or you may choose to grind standard instant coffee finer in a food processor. Espresso powder would also work well in this recipe. Remove coffee dough from mixer.
Return the other half of dough to the mixer and add the melted chocolate. Mix until well combined.
Roll out each dough separately between two sheets of wax paper – approximately 1/4″ thick. Each piece should be a 9 x14″ rectangle. Chill on baking sheets in the refrigerator, at least 1 hour.
When dough is thoroughly chilled, top chocolate dough with coffee dough. Gently press together the two dough pieces using a rolling pin.
Let dough stand at room temperature until malleable.
Use a knife to even one side (down the 14″ length) of the dough. This gives you a nice even start for the spiral.
Roll dough tightly, jelly-roll fashion, using the wax paper to guide the dough. The chocolate portion of dough usually tears a little when rolling. When this happens – STOP- and pinch the dough back together before you continue to roll. Remember, this is not a race to see how fast you can roll the dough. Do this slowly and deliberately.
Cover the dough roll in wax paper, then in a length of plastic wrap. Chill thoroughly, at least 1 hour. Turn the dough halfway through chilling to make sure it doesn’t become flat on one side.
Heat oven to 350 degrees and line two baking sheets with parchment paper.
Remove dough from refrigerator, uncover and slice in half with a sharp knife. Place half of dough back in the refrigerator to keep cold.
Cut dough into 1/4″ rounds.
Bake cookies for 10-12 minutes. Let cool for 2-3 minutes on baking sheet before transferring to a cooling rack.
Repeat with remaining dough.
The dough should be refrigerated for at least 4-5 hours (preferably overnight).
Serving size: 4
2 1/2 oz butter
2 1/2 oz lard
2 oz caster sugar
6 oz plain flour
1oz cocoa (or drinking choc.)
1 1/2 oz […]
Coconut Short Bread Cookies Serving size of Coconut Short Bread Cookies recipe: 6 dozens
Ingredients of Coconut Short Bread Cookies:
1. 1 cup shredded coconut (75 Grams)
2. 1 1/2 cups unsalted butter
3. 1 cup […]
Doughnuts Serving size of Doughnuts: 18
Ingredients to prepare Dough Nuts:
1 tbsp of dry active yeast
1/3 cup sugar, some more for coating doughnuts
3 1/4 cups flour, some more for […]