I like a little sweet in the morning. Usually I am on my best behavior and stick to oatmeal or cereal to start my day right - but sometimes I go the other way. A cup of coffee and something sweet and a little sinful to pair with it. A kick-start to my morning.
Instant espresso is one of my pantry secret weapons. I love adding it to a variety of chocolate baked goods. It deepens the cocoa flavor in such a lovely way. Often I add a tablespoon or two into the liquid ingredients in a recipe. Sometimes I add it to the dry ingredients for cookies.
The other ingredient in this recipe to call out is the Dutch Process Cocoa. Unlike regular baking cocoa, Dutch Process Cocoa is made from cacao beans that have been washed with a potassium solution, to neutralize their acidity and mellow out the cocoa flavor. When recipes call for Dutch Process Cocoa you want to not swap it our for natural cocoa as it can change the outcome of your recipe.
These Espresso Biscuits are perfect with a cup of coffee or a bowl of ice cream. I also love to wrap some up and take them to a friend. They have a really full cocoa taste and are dry in a really good way - that must be all the butter balancing them.
1 1/2 cups all purpose flour
1/2 cup Dutch cocoa
1 1/2 tablespoon instant espresso powder
1 cup unsalted butter at room temperature
3/4 cup confectioners sugar
1 teasponn vanilla
Heat oven to 350 degrees and line a cookie sheet with parchment
In a small bowl sift together the flour, instant espresso and cocoa
In a larger bowl blend the butter, sugar and vanilla until creamy with an electric mixer - about 3-4 minutes
Gradually mix in the flour mixture to the butter mixture - making sure to scrape downt he sides of the bowl
Roll 2 tablespoons of dough at a time between your hands to form a ball
Place on cookie sheet 2 inches apart
Use tines of a dinner fork to press the dough down into the biscuit shape
Bake until firm to the touch - 10-12 minutes
Transfer to a wire rack to cool
Will store for 3 days in airtight container