CARAMEL COFFEE COOKIES

10 cups Plain Flour
500g Butter
2 cups Brown Sugar
500g Maple Syrup
3 tsp Bicarbonate of Soda
3 tsp Vanilla essence
125ml Very Strong Black Coffee

Cream together sugar and butter, add map syrup, vanilla essence and black coffee (mix the bicarbonate of soda into the coffee first).
Mix in 8 cups of flour first. The dough will be very sloppy.
Turn out mixture onto a heavily floured surface and gently knead in the remaining 2 cups of flour.
Cover in clingwrap and rest in the fridge for a minimum of 2 hours.

After resting the dough, roll out and cut into strips, and then section them into finger lengths.

Bake at 180°C for 10min-12min

(I make the icing and caramel in the time that the dough rests)

Coffee Icing

7 cups Icing Sugar
5 Tblsp Butter
3 to 5 Tblsp Strong Black Coffee
2 tsp Vanilla Essence

Combine all together , to a firm but pliable consistency.

Coffee Caramel

2 cups Brown Sugar
1/3 cup Milk
110ml Butter
55ml Strong Black Coffee

Boil all together for 5 minutes. Leave to cool, while occasionally stirring.

When I sandwich the 2 sides together, I pipe both the coffee icing and coffee caramel in the middle, and the drizzle some coffee caramel over the top just for prettiness smile emoticon

Leave to dry in a cool place, out of the sunlight.

**Even more delicious when dunked in freshly brewed coffee.

BRON EN FOTO: Crystal Kita Carlton