I actually can’t believe why I don’t bake cookies more often. I mean, if you basically only need butter, flour and sugar – a cookie is a treat that is cheap and ridiculously versatile.
This recipe of Coffee Cookies was bound to hit the blog sooner or later, and it couldn’t have come at a perfect time. Today is International Coffee day, apparently. So celebrate this rather mundane day, it is a Monday after all, with this proudly South African Coffee Cookie recipe.
So this here is another one of those recipes that make me pretty proud of my heritage and since it is the second last day of Heritage Month, why not have your cookie jar full of these deliciously sweet biscuits.
It is super easy, absolutely mouthwatering AND rather special since it is the recipe that has been passed down generations from my great gran, who probably had a few of these with a flask of ‘moer koffie’ as they traveled over the Drakensberg mountains.
I don’t really have a cookie jar and the batch I baked this morning will probably not see the light of day tomorrow, but you can completely fill yours up. Have a good old traditional treat with your coffee every morning. Chat soon!
| Prep Time | 10 min |
| Cook Time | 10 min |
| Servings | double cookies |
- 2 cups flour
- 1/4 teaspoon baking soda
- pinch salt
- 125 gr butter softened
- 1 cup sugar
- 10 ml instant espresso powder dissolved in 50 ml boiling water
- 1/2 cup golden syrup
- 1/2 teaspoon vanilla essence
- 2 cups icing sugar
- 80 gr butter room temperature
- 1 teaspoon instant espresso powder for icing
Ingredients
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- Sift the flour, baking soda and salt.
- Add the butter and mix until crumbly texture.
- In another mixing bowl mix together the sugar, coffee, syrup and vanilla essence.
- Add this to the flour mixture and combine until you have a manageable dough.
- Press with cookie press into prepared baking tray, and bake for 8 – 10 min on 180 degrees Celsius.
- To make the frosting, combine the icing sugar with butter and dissolved coffee, mix until fluffy.
- Let cookies cool down before you ice.
Hello. I tried this recipe today. The only difference was I used a nozzle, instead of a cookie press.
I must ask, though, did you intend for the recipe to include 1cup of granulated sugar or superfine (castor) sugar? Since the recipe simply states sugar, I used granulated sugar. In this recipe, however, there is no opportunity for the sugar to be beaten well into the dough. The dough forms easily but the crystalline texture of granulated sugar remains.
If granulated sugar is to be used, can the butter and sugar be beaten first so as to incorporate the sugar into the dough?
Due to the sugar remaining crystalline, the cookies ended up becoming too crispy and not very tasty unfortunately.
I look forward to your response.
Thanks
Hi Nas,
Thank you so much for the comment!
I have taken this recipe from my gran’s archives, I believe she used granulated sugar, and as you mix it with the coffee and syrup – this allowed the sugar to melt down a bit as the coffee is hot. You can totally replace the granulated sugar with castor sugar, to help the sugar dissolve more. I hope this helps!
I have not baked this recipe as yet,but I do appreciate that every cupboard have these ingredients at hand.
Wonderful! Let me know once you give it a go!
YUM YUM YUM YUM!!!
You know it!!
Hi, could you please tell me what is golden syrup. I have baked for many years and I confess i do not know what this is. Thank you.
Hi Donna, golden syrup is a thick glossy treacle sugar syrup, that we love here in SA. A good substitute is honey or maple syrup although you might taste the honey a bit.
Was wondering how much espresso powder would be if measured in table spoons or tea spoons. Tried to convert it but says it would be 10 teaspoons. Does that seem right to you?
Hi Teressa, no that sure does not sound right! I reviewed the recipe and it should be about 50ml of water with instant coffee dissolved in it. About 2 teaspoons. Depending on how strong you like your coffee you can add a bit more, defs not 10 teaspoons ha ha!
Hi Anna, I don’t have golden syrup, honey or maple syrup. Any advice?
Hi Jannita, Unfortunately I haven’t tried the cookies without it, however if you can use a brown sugar (1 1/2 cups perhaps) – for that deep caramel flavour. You might need to use a tiny less flour as the syrup also helped with combining the dry and wet ingredients. Hope it works out!
Hi Anina….could you please tell me, does the icing between the cookies harden? So that it’s not runny or makes the cookies slide off of one another. I have eaten Coffee Cookies before but I have never made it and would love to.
Hi Lilly, the icing should be firm with a spreadable consistency. Place the icing in the fridge to cool and firm up before you use it. Hope you try the recipe, these cookies are addictive! Enjoy xxx