- 250 grams unsalted butter
- 100 grams caster sugar
- 200 grams soft light brown sugar
- 2 eggs
- 400 grams plain flour
- 1/2 tsp salt
- 1/4 tsp baking powder
Put the butter and the sugar into a bowl and cream together until light and fluffy. Add the eggs one at a time until they are all combined.
Add the Camp Coffee and mix through. Add the flour, salt and baking powder and mix well until a smooth dough is formed.
Divide the mixture in half and shape into a roll about 10cm x 3cm. Wrap in cling film and place in freezer for 2 hours to set.
Pre-heat the oven to 170°C / 325°F / Gas Mark 3.
Remove the cling film and cut the logs into discs about 2-3cm thick. Arrange the cookies on 4 trays lined with greaseproof. Make sure that the cookies are spaced apart allowing for spreading while baking.
Bake in the pre-heated oven for 10-15 minutes, or until golden brown.
Leave to cool on a wire rack completely. The cookies should be soft and chewy.
Products used in this recipe:
People who liked this recipe also liked: