Coco Coffee Cinnamon Biscuits

Ingridents:

For Biscuits:
two tbsp instant coffee
225g butter
one giant large egg
one cup caster sugar
two cups plain flour
two tsp ground cinnamon
two tsp baking powder
For Cinnamon sugar:
one tsp ground cinnamon
1/2 cup sugar

Method:

one. Preheat the oven to 200°c.


two. Line two baking trays with baking paper.

three. In a giant bowl, mix the caster sugar & instant coffee together.

four. Place the butter in a saucepan over low heat & heat till boiling.

five. Pour the melted butter in to the mixture & leave for five minutes without stirring.

7. Sift the flour, baking powder & ground cinnamon together.

6. Add the egg to the butter mixture & beat until it is thick & creamy.

8. Work in the flour in to the butter mixture to make a soft dough.

9. Take teaspoonfuls of the dough, roll in to balls & place on trays. Flatten slightly with a fork.

ten. Bake in the preheated oven for 10-13 minutes.

11. While the biscuits are baking, mix the sugar & cinnamon together to make the cinnamon sugar.

12. As soon as the biscuits come out of the oven sprinkle with cinnamon sugar, permit to icy for a couple of minutes, & transfer onto a wire rack.

Coco Berry Nut Mix Cake Cookies

Prep Time: 30 minutes

Cook Time: ten minutes

Total Time: 40 minutes

Ingredients:

one (18.25 ounces) vanilla or French vanilla box cake mix, dry
1/3 cup vegetable oil
two eggs, lightly beaten
1/2 cup dried berry mix fruit, chopped to 1/2 inch pieces, soaked in hot water for 30 minutes, & thoroughly drained
1/2 cup chopped pecans
1/4 cup miniature chocolate chips

Preparation:

Preheat oven to 350 F. Line cookie sheets with parchment paper or Silpats.


Using a giant dinner fork, merge cake mix with vegetable oil & eggs. Mixture will be thick. Fold in drained dried berries, pecans, & miniature chocolate chips. Chill dough for 30 minutes.


Scoop dough by the teaspoonful & use your hands to roll & compress in to tiny balls. Place on prepared baking sheet about two inches apart. Bake about ten minutes, until lightly browned around the edges. Do not over-bake.

Cold on racks. Store leftovers in a covered container.

Yield: about five dozen cookies

Note: These are best made tiny as bite-sized cookies.

Choco Coco Cluster

Ingredients:

2 1/2 cups finely shredded unsweetened coconut, lightly toasted and cooled
1/2 cup toasted almonds, cooled and chopped
7-8 ounces dark chocolate, chopped
one tablespoon finely ground espresso beans (optional)
a large grain finishing salt - in the event you can get your hands on a smoked, great

Procedure:

Line a baking sheet with parchment paper or a Silpat. Combine the coconut and almonds in a immense bowl. Place the chocolate in a double boiler (or a bowl placed over a tiny bit of simmering water) to melt along with the ground espresso. Pour the chocolate over the coconut mixture and stir to combine. Let chilled a couple of minutes and then drop by the tablespoonful onto baking sheet. Finish with a few grains of salt on top of each. The mixture will be a bit crumbly, but will set as the chocolate cools. If your kitchen is on the chilled side the clusters will set up over the coursework of an hour or so. In the event you require to speed up the system a bit, pop them in the refrigerator.

Makes 36 clusters.