Monday, January 8, 2007

3 Toned Mocha Cookies

If you love chocolate and coffee like I do, you'll definately love these. These mocha cookies have a rich, crisp texture filled with the aroma of coffee and chocolaty flavour.

I didn't have much trouble with this except for slicing of the dough. I'm not good with knifes, the warm dough is soft and this didn't help much on a hot humid day! Though the recipe calls for short refrigeration, I froze the dough for about 4 hours which made it much easier for me to handle. I had to refrigerate the dough every time, after I sliced and baked a batch. The dough tends to get 'sweaty' rather quickly. The next time I make this, I'll do it on a cool day and weigh my dough proportions equally to get an even design.

The dough can be made in advance, refrigerated, or frozen for several weeks and sliced at any time. It may be rather tough to know when the cookies are actually cooked due to the dark tones. To test, simply push the cookie gently, and if it can be moved on the tray without breaking or sticking, it is cooked. Impressive and delicious, I will definately make these yummies again!

3 Toned Mocha Cookies

2 cups plain flour
2 tbsp rice flour
1/3 cup icing sugar
250g butter - chopped

Coffee Layer:
1 tsp dry instant coffee
1 tsp hot water
2 tbsp icing sugar
1 tbsp plain flour

Chocolate Layer:
1/4 cup icing sugar
2 tbsp cocoa
2 tsp chocolate milk

Line 8cm*26cm bar pan with parchement paper. In the bowl of an electric mixer, cream butter and sifted icing sugar until light. Gradually add sifted plain and rice flours, scraping down the sides of the bowl.
Turn dough onto lightly floured surface, knead until smooth. Divide dough equally into 3 portions. Press 1 portion evenly over base of prepared pan.

Coffee Layer: Whisk coffee in hot water. Let it cool. Knead coffee mixture into 1 portion of dough with sifted icing sugar and flour. Knead until smooth. Press coffee layer evenly over plain dough layer.
Chocolate Layer: Knead sifted cocoa and icing sugar into remaining portion of dough with chocolate milk. Knead dough until smooth. Top coffee layer with chocolate dough evenly.

Cover the pan with cling touching the surface of dough. Refrigerate for 40 minutes or more until firm. Remove dough from pan, peeling away paper.
Cut dough into thin slices, approximately 5mm. Place about 3cm apart on lined oven trays. If dough is too soft to handle, refrigerate till firm whenever necessary. Bake 180°C/350°F for about 15 minutes or until lightly coloured/moveable.
Cool cookies on wire racks. Store cookies in an airtight container for about 3 days.
Makes about 50 cookies.

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