On a visit to our central kitchen yesterday it was these cookies - which are being trialled for the South of England Show next month - that really caught our eye. Chef has kindly shared the recipe so give them a go at home... and if you fancy adding a personal twist, the Kahlua can be replaced with your favourite tipple, maybe amaretto or a raspberry liqueur?!
Chocolate and Coffee Truffle Cookies
160g plain flour
50g cocoa powder
1 tsp baking powder
180g caster sugar
50g butter
2 large eggs
20ml Kahlua
50g icing sugar to coat
Sift all the dry ingredients together.
Add the butter and rub in until there are no lumps and it
is sandy in texture.
Mix together all the wet ingredients and add to the dry
mix. Once thoroughly combined refrigerate for an hour.
Make the dough into golf ball sized balls and cover in
the remaining icing sugar.
Place on to a tray lined with grease proof paper and bake
at 180 degrees for 10-12 minutes. Allow to cool before serving.
