Thursday, 22 November 2012

Cappuccino Swirls

Its been a while that I have started baking and trying out different cakes. I got a request from my uncle to make some cookies and send them but the challenge was to make something eggless. I flipped through my 'The Cookie Book' by 'Catherine Atkinson' and got this recipe which immediately caught my attention. It looked awesome and tastes exactly as it looks...YUMMY!!!. I really enjoyed making these swirl cookies.

Cappuccino Swirls, melt-in-the-mouth, mocha flavored cookie drizzled with white and dark chocolate is just the thing to have with your mid morning cafe latte or with afternoon tea with your friends. 

Yield - 18 cookies

Here's what you gonna need to make Cappuccino Swirls

2 tsp instant coffee powder
2 tsp boiling water
1¼ cup (150 gms) all ourpose flour
½ cup (115 gms) corn flour
1 tbsp cocoa powder
1 cup (225 gms) unsalted butter (at room temperature)
¼ cup (50 gms) golden caster sugar

For the decoration
50 gms white chcolate
25 gms dark chocolate

Here's how you gonna make it

  • Preheat your oven to 375° F or 190° C. Line two baking sheets with parchment paper.
  • Put coffee powder in a cup and add boiling water and mix until the coffee dissolves completely. Set aside to cool completely.
  • In a bowl, sift together all purpose flour, corn starch and cocoa powder and mix it well.
  • In another bowl, beat butter and sugar with the help of your hand mixer until nice and creamy.
  • Add coffee and dry ingredients and fold it until combined.
  • Transfer the batter into a piping bag fitted with plain nozzle.
  • Pipe 18 swirls on the baking sheet already lined with parchment paper keeping a gap of few inches with each other.
  • Bake for 10-15 minutes, or until firmed but not browned.
  • Let the cookies cool in the baking sheet for 5 minutes before transferring to a wire rack to cool.

  • Melt white and dark chocolate in separate heatproof bowls in microwave or double boiler.
  • Place the cooled cookies close together on a parchment paper. Using a teaspoon, drizzle white chocolate over the cookies moving your hands speedily from left to right and create small lines (see photo above).
  • Once all the white chocolate is used, repeat the process with dark chocolate so that dark chocolate is at an angle to the white chocolate.
  • Leave until the chocolate is set. Store in an air tight container for a few days.

Hope you will also enjoy making it as much as I did!

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