From the Biscuit Barrel (with a twist!): Pecan Coffee Cookies
You know how it goes; you get an idea in your mind to bake something in particular, get started, open the cupboard and (drat!) you don’t have a particular ingredient in your store cupboard “****!”…. And here I am, always preaching to “gather together all your ingredients before you start”!
So for this weekend’s biscuit, I’d decided to bake Coffee Walnut Cookies – the classic combo – but unfortunately I’d used all the walnuts in a wedding fruit cake and had forgotton to replenish! However I did have Pecan nuts and I decided to substitute…. talk about living life on the edge huh!?
120g unsalted butter, 100g brown sugar, 2tsp Camp Coffee, 125g plain flour, 1 egg, 100g (walnuts) or PECAN nuts and few extra to decorate and a quarter tsp of salt.
Preheat your oven to Gas 4 (180 deg C) and line 2 or 3 baking trays with greaseproof paper or baking paper.
As is usual with most biscuit recipes, cream together the butter and sugar and, when it is light in colour and “fluffy”, add your lightly beaten egg. Next, mix in your Camp coffee or (if you do not have this) some diluted coffee granules. Stir the mix by hand with a metal spoon, then fold in the flour, salt and nuts (having chopped them first of course!).
Plop teaspoons of mixture onto the baking trays, evenly distributed with enough room to spread (about 3/4cm is good). If you are adding a decorative nut, place it now on the top of each biscuit now.
Bake in the oven until golden and on the firm side, about 15/20 minutes maximum. Remove from the oven and leave for about 10 minutes to cool on the trays before removing them to a wire rack. Eat when cold!
PS: for the record the flavour combination of Pecan and Coffee worked really well, and the biscuits will keep for about 10 days in a good biscuit barrel.