I have been getting into the coffee biscuit thing lately. So here is another one that my daughter particularly liked, she described it as turning into coffee chocolate mousse in her mouth. Maybe she had been up too long but they were nice biscuits and quick to make.
Makes about 32
1/3 cup butter, softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/3 cup plain yogurt
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
Heat oven to 180C.
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon.
Beat until combined, scraping sides of the bowl occasionally. Beat in eggs and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 5cm apart on a greased cookie sheet. Bake for 8 to 10 minutes or until edges are firm.
Transfer cookies to wire racks and cool.
Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months. (hahahaha as if!)