Coffee & Cream Cookies 2 Ways

Coffee and cream is such an ICONIC combination! These Coffee and cream cookies are super easy to make, are great gifts and taste incredible dunked in coffee. This idea showcases two ways that this flavour combination can be used, depending on whether you prefer coffee sandwich cookies or fun coffee twist cookies (or maybe both)

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FULL RECIPE:

COFFEE TWIST COOKIES

Makes 40 twisted cookies
Hands-on time: 15 minutes
Hands-off time: 40 minutes

INGREDIENTS

cup (172g) margarine
cup granulated sugar
1 medium egg
2 tsp NESCAF Classic Black Roast
1 cup cake flour, sieved, plus extra for rolling
tsp bicarbonate of soda
1 tsp NESTL Cocoa Powder

Serving suggestion:
A cup of NESCAF coffee

METHOD

1. Preheat the oven to 180C and line two baking trays with baking paper.

2. Using an electric whisk, beat the margarine and sugar until pale, about 3 minutes. Add the egg and beat until incorporated.

3. Fold in the NESCAF Classic Black Roast; flour and bicarbonate of soda. Knead the dough until a firm dough is formed.

4. Split the dough in half and place one half in a bowl. Add the Nestl Cocoa powder to the other half of the dough and mix until fully incorporated. Place both portions of dough into the fridge until slightly firm. *Chefs Tip: Freeze the cookie dough in a resealable bag and bake from frozen when you need cookies.

5. On a lightly floured surface, roll a long 30 cm sausage of each of the flavours. Cut the sausage into 4 cm long smaller sausages of each flavoured dough. Twist a chocolate flavoured sausage around the plain dough stick to form the shape of a twisted rope, press the ends slightly to seal. Place each twisted rope onto the prepared baking trays, 2 cm apart.

6. Bake for 8-10 minutes or until golden brown. Allow to cool completely. Serve on a platter alongside a cup of NESCAF coffee and ENJOY!

COFFEE SANDWICH COOKIES

Makes 40 sandwich cookies
Hands-on time: 15 minutes
Hands-off time: 50 minutes

INGREDIENTS

cup (172g) margarine, softened
cup granulated sugar
1 medium egg
4 tsp NESCAF Classic Original
1 cup cake flour, sieved, plus extra for rolling
tsp bicarbonate of soda
cup (120g) NESTL Caramel Treat Dairy Dessert

Serving suggestion:
A cup of NESCAF coffee

METHOD

1. Preheat the oven to 180C and line two baking trays with baking paper.

2. Using an electric whisk, whisk the margarine and sugar until pale, for about 3 minutes. Add the egg and NESCAF Classic Original and beat until incorporated.

3. Fold in flour and bicarbonate of soda. Knead the dough until a firm dough forms. Place the dough into the fridge until slightly firm.

4. On a lightly floured surface roll the dough into a 3cm flat rectangle. Use a cookie cutter to cut out 80 circles. Place the circles onto the lined baking tray. *Chefs Tip: You can freeze the cookie dough in a resealable bag and bake from frozen when you need it.

5. Bake for 8-10 minutes or until golden brown. Set aside to cool, for about 20 minutes.

6. Spoon the caramel treat into a small bowl. Once the cookies have cooled, spread a teaspoon of caramel on 40 of the cooled cookies and place the other 40 on top of each, forming a sandwich.

7. Serve the sandwich cookies piled onto a platter alongside a cup of NESCAF and ENJOY!

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