exhaustion success of the Small Girl’s birthday bash last weekend I’m now taking it upon myself to host a month-long party involving chocolate and coffee and a bunch of people I’ve never met. Do you want to join in?
Choclette, who I imagine as a kind of chocolate Wikipedia, has asked me to host the June edition of We Should Cocoa, a monthly blogging challenge in which participants work their culinary magic on recipes involving chocolate and a special guest ingredient.
I have a special soft spot (also known as an especially soft middle section) for WSC, not just due to the chocolate factor but also because I’ve found so many lovely blogs (and recipes) through it.
So, without any further ado, I declare the June challenge open – and the special guest ingredient this month is… COFFEE.
Whether you fancy an iced coffee or a moccachino, a chocolate flecked coffee granita or a spongy coffee-laced steamed pud, this challenge should have something for everyone. Taking part is easy. The full rules of engagement are here – but essentially all you need to do is make something involving coffee and chocolate, write about it on your blog (including a link to this post, and to the blogs of the We Should Cocoa founders, Choclette and Chele). Then, come back and add your post to the linky thing below. Tweet me when you’re done (using the tag #weshouldcocoa), if Twitter is your thing, and I’ll spread the word.
Mary Mathis’ Chocolate Biscuits
Mary might have a fancier name for these but this is what they were called in Mum’s recipe book. Mary is an amazing woman who, along with my sister-in-law Jenny, revolutionised the culinary landscape of Atiamuri in the 1980s and 90s. This is just one of her excellent recipes, reproduced here with her kind permission.
This recipe uses instant coffee – oh the shame of it! – use espresso grounds if you like but be aware they will leave a gritty residue in the biscuit (which is ok, if you like that sort of thing). Use either dark or white chocolate in the middle – this is not the time to be sitting on the fence with that vile milk stuff.
125g soft butter
2 tsp instant coffee, dissolved in 1tsp hot water
1 tsp vanilla extract
1 cup plain flour
1 tsp baking powder
1/4 tsp salt
20 squares good quality chocolate (plus a few more, if you think you might get peckish)
Preheat the oven to 170C and line a baking tray.
Cream the butter and sugar together until soft and fluffy. Beat in the coffee and vanilla, then sift over the dry ingredients. Mix to a soft dough. Take small spoonfuls of the mixture and roll into balls.
Place the balls on the prepared tray and press down lightly, then top each one with a square of chocolate. Bake for 10-15 minutes, until golden. Leave to cool for five minutes, then let cool completely on a rack. Makes 18-20.
Have a great weekend, everyone x