Benjamina Ebuehi has ingeniously reimagined the classic British coffee and walnut cake as a delightful cookie, offering a fun and quicker alternative for baking enthusiasts. This recipe captures the essence of a staple bake sale treat, infusing it with toasty walnuts and a nostalgic hit of instant coffee flavor, finished with a sweet white chocolate button as a nod to traditional creamy icing.
The Inspiration Behind the Recipe
When it comes to British cakes, coffee and walnut is such a staple that its absence at a bake sale or coffee morning would raise eyebrows. Ebuehi has taken this classic combination and transformed it into a cookie, making it more accessible and faster to prepare while retaining all the beloved flavors.
Ingredients and Preparation
To make these cookies, you will need 80g of shelled walnuts, 140g of unsalted butter, 1½ tablespoons of instant espresso powder, 100g of dark brown sugar, 75g of caster sugar, 1 large egg, 150g of plain flour, 80g of porridge oats, ½ teaspoon of bicarbonate of soda, ½ teaspoon of flaky sea salt, and 10 white chocolate buttons.
Step-by-Step Instructions
Begin by heating the oven to 180C (160C fan)/350F/gas 4. Place the walnuts in a single layer on a small baking tray and roast for 10-12 minutes until toasty. Remove and allow to cool, then set aside five whole walnuts and roughly chop the rest.
Melt the butter in a small saucepan and cook until it turns a deep amber color, emitting a fragrant and nutty aroma. Pour into a heatproof jug, stir in the instant coffee to dissolve, and leave to cool for a few minutes.
In a large bowl, combine both sugars, pour in the butter mixture, add the egg, and beat until smooth. Incorporate the flour, oats, bicarbonate of soda, salt, and chopped walnuts, stirring to form a thick dough.
Using an ice-cream scoop or tablespoon, portion the dough into 10 balls and arrange them on a large baking tray. Cover and chill in the fridge for at least two hours until firm.
Baking and Finishing Touches
Heat the oven to 190C (170C fan)/375F/gas 5. Place the chilled cookies on two lined oven trays and bake for 13-15 minutes until the edges are set and the middle remains slightly soft. Add a white chocolate button to each cookie and return to the oven for 20 seconds, just until the chocolate softens.
Remove the trays from the oven, place half a walnut on top of each chocolate button, and allow to cool completely before serving. This recipe yields 10 cookies, perfect for sharing or enjoying as a sweet snack.
Why This Recipe Stands Out
Ebuehi's coffee and walnut cookies offer a unique twist on a traditional favorite, combining the rich, nutty flavors of roasted walnuts with the comforting taste of instant coffee. The addition of porridge oats adds texture, while the white chocolate button provides a creamy finish that echoes classic cake icing.
This recipe is not only quicker to make than a full cake but also versatile, suitable for bake sales, coffee mornings, or casual gatherings. It celebrates British baking heritage while introducing a modern, cookie-based approach that appeals to both novice and experienced bakers.
Explore more baking ideas and recipes to enhance your culinary skills and delight your taste buds with innovative treats like these coffee and walnut cookies.
