These Eggless Espresso Heart Cookies are made using my favorite Dark Chocolate Coffee Beans from Scoop Wholefoods. These whole, crunchy, roasted coffee beans covered in 73% dark chocolate are made in Byron Bay, Australia. I never fail to grab some each time I visit the store but they are rather popular so they do get sold out very quickly. Especially during the holidays!
Recipe adapted from Pure Vegetarian Bites.
Ingredients:
120 g (1 cup) all purpose flour
½ tbs instant espresso powder
2 tbs boiling water
1/8 tsp salt
1¼ tsp baking powder
70 g (1/3 cups + 1 tbs) unsalted butter at room temperature
150 g (3/4 cup) light brown sugar
1½ tbs oil
1/2 tsp vanilla extract
24 chocolate covered espresso beans
Instructions:
Stir together espresso powder and boiling water in a cup. Set aside to cool.
Combine flour, baking powder and salt in a medium bowl.
Place butter and sugar in a larger bowl and beat together with an electric mixer on medium high until fluffy, 2 to 3 minutes. Add vanilla, oil and espresso mixture and beat till smooth. Beat in the flour mixture on low till just incorporated.
Roll out the dough on the wax paper to 0.5cm thickness. Wrap the dough in plastic and freeze it for 2 hours.
Place the dough on the counter top and let it stand until softened slightly about 10 minutes. Meanwhile, preheat the oven to 176C (350⁰ F.)
Cut heart shapes out with a heart-shaped cookie cutters. Place the cookies at least 2 inches apart on ungreased baking sheets.
Bake the cookies for 10 minutes and then remove from the oven and carefully press an espresso bean into the center of each cookie. Continue to bake until they are lightly golden around the edges and just dry on top, 3 to 4 minutes more. Let them stand on the baking sheet for 5 minutes and then remove them to a wire rack to cool completely.
These cookies will keep in an airtight container at room temperature for 3-4 days.
Comments