I am not always the most patient person in the world. Some things don’t bother me. Transport delays don’t really bother me – I’m generally hideously early so it’s rare that a delay is ever a real problem.
However, when it comes to baking I have no patience. And that is a real problem. Baking is all about patience – waiting for bread to rise, waiting for pies to cook, waiting for cakes to cool in preparation for icing. There is no short cut, you’ve got to let it happen at its own speed. And sadly that’s where I fall short.
Cookies are generally a quick thing to make – a great thing to make after work when you just need a quick fix, right? Well sort of. These are very simple to make, but they do require patience. You have to wait for them to chill, bake and then cool. And you have to let these cool. It may take all your willpower to do this but it will be worth it.
Chocolate Truffle Cookies
- 3oz plain flour
- 1oz cocoa powder
- 1/2 tsp baking powder
- 3oz caster sugar
- 1oz butter
- 1 egg
- 10ml kahlua
- 1 3/4oz icing sugar
Sift the flour, cocoa powder and baking powder together before stirring in the sugar. Rub the butter into the mixture using your fingers until the mixture resembles breadcrumbs.
Mix the egg and kahlua together and add to the butter and dry ingredients. Stir until a dough is formed – this will take MUCH longer than you think! It will come together though, so don’t feel the need to add any more liquid – it will make the mixture too loose. Chill the dough for at least 30 minutes.
Preheat the oven to gas mark 5 and line a large baking sheet with parchment paper. Take walnut sized pieces of the mixture and roll into balls, and then cover with the icing sugar. Be generous as this will give the cookies the lovely crispy sugar coating. Place the round cookies onto the baking sheet and bake for about 12 minutes, until cracked on the top and firm to the touch. Cool the cookies before serving (if you can wait long enough!)