Irish Daily Mail - YOU - - FOOD EXCLUSIVE -

Th­ese cook­ies might be the sleeper hit of our cook­book. They taste like cof­fee ice cream and they’re quite gor­geous with their de­mer­ara sugar robe.

MAKES 25-30

1 tsp hot wa­ter 2 tsp in­stant cof­fee gran­ules 140g un­salted but­ter, soft­ened 80g ic­ing sugar 1 medium egg, sep­a­rated 200g plain flour 40g flaked al­monds, roughly chopped 50g de­mer­ara sugar, for coat­ing

● In a small cup or bowl, mix to­gether the hot wa­ter and in­stant cof­fee to make a thick syrup. Set aside. ● Us­ing a stand mixer fit­ted with a pad­dle at­tach­ment, lightly cream the but­ter and ic­ing sugar on low speed. Scrape down the sides and bot­tom of the bowl, then add the egg yolk and the cof­fee syrup. Mix well. Next, add the flour, mix­ing on low speed un­til in­cor­po­rated. Add the flaked al­monds, mix­ing slowly and gen­tly un­til they are dis­trib­uted through­out – you may need to stop the mixer and stir them in man­u­ally so the nuts don’t get crushed. ● Di­vide the dough into 2 pieces, then roll each piece into a log about 15cm long and 4cm in di­am­e­ter. Wrap in cling­film or bak­ing pa­per and re­frig­er­ate un­til firm, about 45 min­utes. ● Pre­heat the oven to 180C/350F/gas 4 (if us­ing a fan-as­sisted oven, fol­low man­u­fac­turer’s in­struc­tions) and line two bak­ing sheets with bak­ing pa­per. Spread the de­mer­ara sugar on a tray or flat plate. Lightly beat the egg white to loosen it. Un­wrap the logs of dough. Us­ing a pas­try brush, care­fully brush each log all over with the egg white, then roll each one in the sugar. Press gen­tly to en­sure it sticks to the dough. ● Slice the dough into 1cm thick pieces and trans­fer to the pre­pared bak­ing sheets, spac­ing them 2cm apart. (If you wish to only make 15 or so bis­cuits at this point, you can freeze one of the logs for up to 2 months. Sim­ply de­frost in the re­frig­er­a­tor be­fore pro­ceed­ing). ● Bake for 17-20 min­utes, un­til lightly golden. Trans­fer to a wire rack to cool. ● Th­ese will keep in an air­tight con­tainer for up to 5 days.

ON­LINE BONUS For Clar­idge’s five key sand­wich rules visit

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