When I made these, it was Valentines Day. They’re Synthesis of Opposites Attract biscuits.
Coarse sugar-sweet circumference, with sandy-floured and salty bodies. Silky butter and bitter coffee. Chocolate just because it’s sexy.
2 sticks (1 cup) unsalted butter at room temperature - use good butter and reap the benefits of nicer biscuits
3/4 cup white sugar
1 large egg
1tsp vanilla extract
2 1/2 cups plus 2tbsp sifted plain flour
1 tsp salt - I used flaked sea salt (Maldon or similar) because I like the slightly shocking sensation of biting into a crunchy piece unexpectedly.
1-2 tbsp ground coffee, and around 30-50grams grated dark chocolate
coarse granulated (brown) sugar for rolling
Beat butter and white sugar until light and fluffy (apparently this should take about 3min if you’re using a mixer). Add egg and vanilla, beat again until just combined. Add flour, salt, coffee, chocolate and mix gently. You may end up with something that’s a little swirly in appearance. This is normal. And quite pretty, depending on your perspective.
Divide mixture in half. Roll each half into a log around 3-4cm ish in diameter (or whatever looks appropriate). Wrap logs in parchment paper or cling film. Freeze or refrigerate until firm. I’m impatient, so I froze mine for around an hour. They were still a little yielding in the middle, but it was fine.
Preheat a moderate oven. Remove logs from wherever you put them to get cold. Give each end of each log a solid thump on the table so that they look neat(er). Unwrap. Roll in granulated sugar. Slice into 1/2cm rounds (using a breadknife is helpful here). Bake 15-20min, until golden at edges. Eat delicately, because they’re crumbly.
(adapted from M Stewart’s Icebox Butter Cookies)
February 19, 2009
