Cappuccino Cookies

I'm a dunker. Always have been, always will. I like holding the biscuit until the very last millisecond before it drops into a soggy mess and ruins the drink- that's the kind of adrenaline seeker I am.

These biscuits hit that spot between a little too bitter and a little too sweet. Best enjoyed with coffee.

Ingredients:

• 80g butter

• 60g light muscavado

• 60g golden caster

• 1 egg

• 1 tbsp milk

• 480g self-raising flour

• 1 tsp baking powder

• 2 tbsp instant coffee powder

• 200g white chocolate (if you've got more of a sweet tooth)

• Coffee (to serve)

Recipe:

1. Preheat the oven to 180C.

2. Whisk the butter, sugars, egg and milk until light and fluffy.

3. In another bowl mix the flour, baking powder and instant coffee. Add to the wet mix.

4. Roll 1 inch balls and place apart on a baking sheet.

5. Bake for 10 mins. They should be lightly golden. They will harden whilst cooling.

6. Melt the white chocolate and once the biscuits are cool, smear a generous layer on top of each biscuit.

7. Serve with coffee.

I've bean thinking, I can't espresso how much you mean to me...

Enjoy! x