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Mocha Fingers

Flour 100 g
Corn Flour 1 -1/2 tbsp
Baking Powder ¼ tsp
Salt a pinch
Unsalted Butter 60 gm
Coffee 1- ½ tbsp
Hot Water 1 tbsp
Caster Sugar 50 g
Chocolate 100 g
Sift the flour, corn flour, baking powder and salt together. Beat the butter add the sugar and then the coffee dissolved in hot water. Beat until fluffy and smooth. Add the flour mixture and mix lightly with hands to form dough. Do not knead! Once the dough is formed, keep it between sheets of cling film. Roll the dough into rectangle shape and cut into strips (approx 2 cm wide). Place them 1 inch apart onto baking trays. Now refrigerate them for 20 minutes.
Bake the chilled cookies in a preheated oven at 160 degrees C for 25 minutes.

Once done leave to cool on baking tray for 10 minutes, then transfer to wire rack to cool completely. Dip cookies at each end with the melted chocolate. Let chocolate set and then serve the cookies.

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