This cookie recipe combines two big loves, coffee and Corfu! Well, not the island itself but a great local Corfiot product, Kumquats! Bittersweet candied kumquats balance perfectly with the coffee intense flavor. These brown babies are chewy, moist and addictive as hell!
For about 48 small cookies:
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/4 cup white sugar
- an egg
- 3 tbsp Kumquat Liqueur
- 5 tbsp instant coffee dissolved in 2 tbsp warm water
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 and 1/2 cup flour
- 1 cup candied kumquats, chopped
Preheat oven to 180* C (350* F) Fan. In a large bowl, mix butter with the sugars until well-combined. Stir in kumquat liqueur, coffee mixture and egg until incorporated. Add the flour, baking powder and salt. Mix dough until just combined.
Dough should be soft and a little sticky, a little thicker than cake dough. Stir in candied kumquats and mix softly to incorporate.
Drop by spoonfuls onto greased cookie sheet. Bake for 5 - 10 minutes or until cookies are set around the edges but still soft in the center. Don't over bake.
Let the cookies cool and enjoy them with -what else- coffee of course!
Preheat oven to 180* C (350* F) Fan. In a large bowl, mix butter with the sugars until well-combined. Stir in kumquat liqueur, coffee mixture and egg until incorporated. Add the flour, baking powder and salt. Mix dough until just combined.
Dough should be soft and a little sticky, a little thicker than cake dough. Stir in candied kumquats and mix softly to incorporate.
Drop by spoonfuls onto greased cookie sheet. Bake for 5 - 10 minutes or until cookies are set around the edges but still soft in the center. Don't over bake.
Let the cookies cool and enjoy them with -what else- coffee of course!
