When it comes to British cakes, coffee and walnut is such a staple that if there isn’t one present at a bake sale or coffee morning, I’ll raise an eyebrow. I’ve taken the classic combination and put them in a cookie for something fun and quicker to make. Full of toasty walnuts and a hit of that very nostalgic instant coffee flavour, I finish them off with a white chocolate button as a nod to the sweet, creamy icing.
Coffee and walnut cookies
Prep 5 min
Chill 2 hr+
Cook 55 min
Makes 10
80g shelled walnuts
140g unsalted butter
1½ tbsp instant espresso powder
100g dark brown sugar
75g caster sugar
1 large egg
150g plain flour
80g porridge oats
½ tsp bicarbonate of soda
½ tsp flaky sea salt
10 white chocolate buttons
Heat the oven to 180C (160C fan)/350F/gas 4. Put the walnuts in a single layer on a small baking tray and roast for 10-12 minutes, until toasty. Remove and leave to cool, then set aside five whole walnuts and roughly chop the rest.
Melt the butter in a small saucepan, then cook until it turns a deep amber colour and starts to smell fragrant and nutty. Pour into a heatproof jug, stir in the instant coffee to dissolve, then leave to cool for a few minutes.
Put both sugars in a large bowl, pour in the butter mix, then add the egg and beat until smooth. Add the flour, oats, bicarb, salt and chopped walnuts, and stir to make a thick dough.
Using an ice-cream scoop or tablespoon, portion the dough into 10 balls and arrange these on a large baking tray. Cover and chill in the fridge for at least two hours, until firm.
Heat the oven to 190C (170C fan)/375F/gas 5. Put the chilled cookies on two lined oven trays, then bake for 13-15 minutes, until the edges are set and the middle is still a bit soft. Place a white chocolate button on each cookie and return them to the oven for 20 seconds, just until the chocolate softens.
Take the trays out of the oven, place half a walnut on top of each chocolate button then leave to cool completely before serving.
