Biscuits with espresso, chocolate and vanilla

Name: RECIPE: Biscuits with espresso, chocolate and vanilla - Mojačokolada.si
Prep time: 40 min
Total time: 40 min
Ingredients: 2 teaspoons instant coffee; BAM coffee-hazelnut spread; 2 teaspoons of milk; 330 g flour; 50 g BAM cocoa powder; 1 teaspoon sodebicarbone; pinch of salt; 225 g melted butter; 200 g brown sugar; 2 eggs; 1 teaspoon BAM vanilla paste; 170 g BAM dark chocolate

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Preparation time: 40 min
Difficulty:
Number of ingredients: 12

One of the increasingly important ingredients in confectionery is instant coffee. But, not for drinking, it is increasingly being added to desserts. Coffee is most often added to chocolate desserts, or desserts where we want to bring out the chocolate flavour even more. These desserts usually don''t end up tasting like coffee, but they have something mysterious that will make you want them more.

Biscuits with espresso, chocolate and vanilla will be soft and fluffy and maybe even better the day after they are baked. If you or your family or friends are sensitive to caffeine, you can reduce the amount of espresso in the biscuits.

Biscuits with espresso, chocolate and vanilla are also great with:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For espresso, chocolate and vanilla biscuits:

2 teaspoons instant coffee
BAM coffee-hazelnut spread
2 teaspoons of milk
330 g flour
50 g BAM cocoa powder
1 teaspoon sodebicarbone
pinch of salt
225 g melted butter
200 g brown sugar
2 eggs
1 teaspoon BAM vanilla paste
170 g BAM dark chocolate

Instructions:

Preparation procedure:

Set the oven racks in the middle and preheat the oven to 200°C. Line 2 large baking trays with baking paper. In a small bowl, combine the espresso powder and milk and stir until dissolved. In a large bowl, combine the flour, cocoa powder, baking soda and salt.

In another large bowl, beat the butter and sugar until foamy. Add the eggs and mix until light in colour, about 2 minutes. Add the espresso mixture and BAM vanilla paste and stir until combined. Add the dry ingredients and stir. Add the BAM dark chocolate and stir until the ingredients are combined. Scoop out the biscuit mixture (about 3 tablespoons) and create biscuits. Bake until the edges are just set, 10 minutes. Let the biscuits cool on the baking sheet for another 10 minutes, then transfer to a wire rack to cool completely. Serve with the biscuits, accompanied by the BAM coffee-hazelnut spread.