Just a quick one today! I haven’t made cookies in a long time… my obsession for muffins and cakes have kind of taken over my baking lifestyle recently. So I thought I’d bake something super easy with few ingredients involved. I needed something with a kick to help me get through the week and these really hit the spot.
If you don’t have cappuccino sachets, just use regular coffee – but the cappuccino style really adds a creamy taste, complementing the white chocolate perfectly. I also loved the switch to white chocolate rather than the usual rich recipes using milk or dark.
You only need one of these as they are super sweet and give you such a burst of energy! I think they look pretty damn cute as well. Enjoy!
Cappuccino Cookies (makes around 30)
2 sachets instant cappuccino
1 tbsp hot water
225g unsalted butter, softened
140g caster sugar
1 egg yolk
280g plain flour
pinch of salt
175g white chocolate
cocoa powder, for dusting
- Empty the cappuccino sachets into a bowl and stir in the hot water to make a paste
- Cream the butter and sugar together and then beat in the yolk and cappuccino paste
- Sift in the flour and salt until thoroughly combined
- Halve the dough, wrap in cling film and chill in the refrigerator for 30-40 minutes
- Preheat the oven to 190 degrees and grease some baking trays
- Roll out the dough and stamp out cookies with a cutter, and then place them on the baking tray
- Bake for around 10-12 minutes, until golden brown.
- Leave to cool completely and transfer them to a wire rack
- Put the white chocolate in a heatproof bowl and melt over a pan of gently simmering water.
- Spoon the chocolate over the cookies and dust lightly with cocoa powder