Coffee Cookies

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500g cake flour
2,5ml baking soda
2ml salt
230g Stork Baking Margarine
125ml golden syrup
100g sugar
15ml coffee essence
2ml vanilla essence
1 egg, beaten
100g milk chocolate melted with 2 teaspoons Stork Baking Margarine

Step by step method

  1. Heat oven to 190ÂșC. Sift together the flour, baking soda and salt and set aside.
  2. Melt Stork Bake then add the syrup, sugar and essence. Let it cool down.
  3. Add the beaten egg and mix. Stir in the dry ingredients until you get smooth dough. Roll the dough into long sausages about 15mm thick and cut into lengths of about 6cm.
  4. Cover a baking tray with baking paper and grease lightly.
  5. Flatten the pieces of dough with a fork and place on baking tray. Bake for about 15 minutes and allow them to cool.
  6. Place the chocolate in a bowl that fits over a pot with boiling water (the bowl should not touch the water). Melt chocolate with 2 teaspoons of Stork Bake to make a spreadable ganache style icing.
  7. Use the melted chocolate to stick two biscuits together.