delicious - - ON TREND -

250g brown su­gar 325g plain flour, sifted 40g good-qual­ity co­coa pow­der, sifted 11/ 2 tbs in­stant cof­fee gran­ules

1/ 2 tsp bak­ing pow­der 250g un­salted but­ter, melted, cooled 2 eggs, lightly beaten

1/4 cup (30g) pure ic­ing su­gar, sifted 250g cream cheese,

at room tem­per­a­ture 2 tsp vanilla bean paste 200g mas­car­pone

Pre­heat oven to 170°C. Line 2 bak­ing trays with bak­ing pa­per. Com­bine brown su­gar, flour, co­coa, cof­fee and bak­ing pow­der in a bowl. Add but­ter and egg, and stir to com­bine. For each cookie, shape 11/ 2 tbs co­coa mix­ture into a ball and place on a pre­pared tray, 5cm apart. Press to flat­ten slightly. Bake, swap­ping trays halfway through, for 15 min­utes or un­til cook­ies are set but still soft. Cool com­pletely.

Beat ic­ing su­gar, cream cheese and vanilla to­gether in a bowl un­til smooth. Gen­tly fold in mas­car­pone, then pipe over half the cook­ies (al­ter­na­tively, spread over with a spat­ula). Sand­wich with re­main­ing cook­ies. Chill or serve im­me­di­ately.

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