These espresso swirl cookies looks so impressive and yet they are so easy to make. They are great holiday, camping or anytime cookies!
Check out some of these great cookies to fill your cookie tin along with these great espresso swirl cookies.
So why not make these impressive looking and great tasting cookies for your family and friends, they are bound to love this.
Espresso Swirl Cookies
Ingredients
3 Cups cake flour
1.5 teaspoons Baking powder
1/4 teaspoon salt
1 cup (250 ml) unsalted butter
1 (250 ml) cup white sugar
large egg, 1
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
60 ml melted chocolate
1 tablespoon cocoa powder
Directions
Mix together the flour, baking powder and salt, set aside.
Using an electric mixer, beat together the butter and sugar until light and fluffy. Now add the egg and vanilla extract and mix well.
Slowly add the flour mixture to the egg mixture and mix until combined.
Divide the dough into two equal parts. Set one half aside.
Add the espresso powder, chocolate and cocoa powder to the remaining half and mix until well combined.
On a silicone mat or wax paper roll out the chocolate/espresso dough in a rectangle shape (9 x 14 inch) long. Now do the same with the vanilla dough. Place both the dough sheets on two separate cookie sheet and refrigerate for half an hour.
Now carefully place one dough on top of the other. Using a rolling pin roll and press them together. Slowly and carefully start on one end of the dough and roll the dough up into a tight roll. Almost the same way you will roll up a swiss roll.
If the dough tears, stop and pinch it together. Once the dough has been rolled up, wrap the roll of dough tightly with cling wrap and place in the fridge for an hour.
Heat up the oven to 180˚C
Using a sharp knife, cut the dough into slices, around 1 cm in thickness. Place the slices on a well greased baking tray and bake for 10 minutes. Allow the cookies to cool for a few minutes on the baking tray before transferring to a cooling rack.
