Happy Halloween! A bit late I know, but as usual, I ran out of time to post this yesterday!
Here are some little coffee flavoured cookies that I made from a Rachel Allen recipe that was posted on the BBC food website. It's a really fabulous cookie dough, but if you make them, please add the coffee/egg mixture gradually, or you will have a very runny dough. Maybe Rachel Allen used smaller eggs than I did, mine were the large size. You can chill the dough before rolling out, if it's too soft, and I always chill my cookies on the baking sheets before cooking, as I find this stops them spreading too much.
Adapted from a Rachel Allen Recipe
175g/6oz self raising flour
75g/3oz caster sugar
2 tsp instant coffee powder or granules
1 tsp hot water
In a cup or small bowl, mix the coffee with the hot water, then add the egg and whisk together with a fork.
Add the egg mixture to the food processor gradually - you may not need all the egg mixture - and pulse until the dough just comes together. (If making this by hand, rub the butter into the flour and sugar in a bowl, then add the coffee/egg mixture and bring together to a dough.)
Dust the work surface lightly with flour (Rachel used icing sugar) and roll out the dough until it is 5mm/¼ in thick.
Use a cookie cutter to cut out shapes and lay them on ungreased baking sheets. Put the baking sheets into the fridge for an hour or so to let the cookies firm up and chill.
Heat the oven to 180C/350F/Gas 4 and bake the cookies for 10-15 minutes or until golden brown. Remove from baking sheet with a spatula and cool on a wire rack.
These will keep in an air-tight tin for a couple of days.