My all time favorite dessert is tiramisu. Having said that I am loathe to make it as 1) it generally makes a shedload and 2) I would eat the entire shedload due to point 1)
Oh, what a luscious desert it is – mascarpone, coffee, alcohol, crunchy, sweetness, creaminess… it is everything you could ever want in a dessert.
I wanted to take my favourite aspects of this dessert – namely, coffee, chocolate and alcohol – and use them as a base for a small little biscuit, or cookie.
I was so happy with the way these Marsala chocolate coffee biscuits turned out. They were so easy to make and even easier to eat. Ensure you allow resting time for the dough before baking.
These little bickies – I made them petite but if you want to make them bigger just adjust the baking time – are so fudgy and delicious. I don’t have a sweet tooth but found myself constantly reaching for another biscuit, especially when I was having a coffee.
I am a coffee snob and only drink real coffee ie espresso-based. If you don’t have access to espresso you could substitute instant coffee but it won’t carry the same richness of flavour.
GATHER:
120g butter, chopped and softened
¾ cup brown sugar
⅓ cup golden syrup
1 egg
3 tablespoon cooled espresso
2 tablespoons marsala
2 cups plain flour
¼ teaspoon cocoa
Icing sugar to serve
Let’s get to it:
Line two large baking trays with non-stick baking paper.
In bowl of electric mixer with paddle attachment beat butter, sugar and golden syrup until pale and fluffy – around four minutes.
Turn off beaters, scrape down bowl with a spatula, then with beaters on low speed beat in egg, espresso and marsala until combined. Add flour and cocoa and mix until combined.
Cover bowl with plastic wrap and place mixture in fridge for at least an hour.
Preheat oven to 180°C and then roll small balls of the dough into walnut-size balls and place trays.
Bake for 8 minutes then sit on tray for five minutes before removing to wire rack to cool completely.
When cold dust with icing sugar and serve.
the hungry mum 