Cappuccino Rounds

170°C, 350°F, Gas Mark 4
Makes 60

Ingredients

1 oz unsweetened chocolate 2 cups flour
¼ tsp salt ½ cup shortening
½ cup butter, softened ½ cup sugar
½ cup brown sugar 1 tsp vanilla
1 egg 1 tbsp instant coffee powder
1 tsp hot water 1 2oz bag filberts, finely chopped
4oz white chocolate, broken into small pieces 4 tsp shortening

In a small saucepan, melt the chocolate over a low heat (about 5mins), stirring occasionally. Cool slightly. In a medium bowl, combine flour and salt. In large mixer bowl, cream shortening, butter, sugar and brown sugar until fluffy; beat in vanilla and egg.

In small bowl, combine coffee and water; stir until dissolved. Beat coffee, melted chocolate and flour mixture into batter until thoroughly combined; stir in filberts. Chill, covered, for several hours.

To bake: Drop dough onto ungreased baking sheets in 2 heaped tsp sizes. Bake in a preheated oven until cookies are just set (8-10mins). Immediately remove from pans; cool on wire racks.

In a small saucepan, melt white chocolate and 4 tsp shortening over low heat (about 5mins), stirring occasionally. Cool. Pour into a storage bag and seal. Cut a tiny hole in the corner of the bag; drizzle melted white chocolate over cookie tops. Let stand until set.

The Roast & Post Coffee Co. ®

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