Mocha Christmas Cookies Recipe

The following recipe was provided to us by the fabulous Anisha's Kitchen, a very talented recipe developer based in Essex. Follow @anishas_kitchen on Instagram to check out more recipes like this one.

It's the run up to Christmas once more! Here in Manchester, the Christmas markets have just been set up and are being launched this weekend and we couldn't be more than thrilled in the Grindsmith HQ. Mulled wine, hot cider, boozy hot chocolates, Irish coffees. All with great food surrounded by Christmas lights. It's enough to ignite the festive spirit in even the tightest of Scrooges.

When we think of Christmas here at Grindsmith, we think of many things, but our favourite festive tradition is baking Christmas treats! This year friend of Grindsmith, Anisha B., has developed some cookies so delicious they should put her on the good list for life! These Mocha Christmas Cookies are amazing! The coffee flavour isn't at all overpowering and works to support the richness of the cocoa and balance the overall sweetness of the treats. These are perfect for grown-ups and kids alike! (We reccomend using decaf for little ones, unless you want them trying to stay up to see Santa all night!)

Serves: 10 Cookies

Ingredients:

• 70g Cocoa Powder
• 190g Caster Sugar 
• 190g Icing Sugar
• 50ml Sixth Day Espresso (Or Montes Tamana Decaf)
• 50ml Vegetable Oil
• 2 Large Eggs
• 200g Plain Flour
• 1 1/2 tsp Baking Powder

Recipe:

1. Preheat the oven at Gas Mark 5/190 C/170 C Fan.
2. Sieve the cocoa into a large mixing bowl and add the sugar with a pinch of salt. 
3. Add the espresso and oil. 
4. Add in 1 egg and then mix everything thoroughly before adding the 2nd. 
5. Sieve in the plain flour and then add in the baking powder. Combine everything to forma soft dough (if your mixture is too wet, add in extra flour 1 tbsn at a time and mixing well until it reaches the desired consistency.)
6. In a separarte bowl, add your icing sugar. Rub some icing sugar on your hands and then take your dough and roll into 10 balls. Drop each ball into the bowl of icing sugar and coat generously.
7. Line a tray with baking paper and place the balls of dough spaced out onto the tray. 
8. Bake for 10 minutes and place on a wire rack to cool.
9. Enjoy!

We hope you enjoy this recipe as much as we have! 

Shop Speciality Coffee