CAMP COFFEE RECIPES! CAMP COFFEE MOCHA WHOOPIE PIES & CAMP COFFEE MOCHA FLAPJACKS …
CAMP COFFEE MOCHA WHOOPIE PIES
Two soft cookies sandwiched with a delicious filling.
Serves: 20
Level: medium
Prep Time: 15 minutes
Cook Time: 8 minutes
Ingredients:
* 18ml (1 tbsp) Camp Coffee
* 125g (4½oz) butter
* 150g (5½oz) chocolate, minimum 70% cocoa solids
* 225g (8oz) sugar
* 3 free-range eggs
* 250g (9oz) flour
* 25g (1oz) cocoa powder
* ½ tsp baking powder
For the coffee icing:
* 30ml (2 tbsp) Camp Coffee
* 150g (6oz) butter, softened
* 275g (10oz) icing sugar, sifted
* Icing sugar, to serve
Method:
* Pre-heat the oven to 180ᵒC/350ᵒF/Gas Mark 4.
* Line 2-3 baking trays with greaseproof paper.
* Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).
* Whisk the sugar, eggs and Camp Coffee together in a separate bowl then fold in the chocolate mixture.
* Sift the flour, cocoa and baking powder together then fold into the chocolate and egg mixture.
* Place heaped teaspoons of the mixture onto the baking trays(the mixture should make 40 biscuits at 25g each) and bake in the ovenfor6-8 minutes.
* Remove from the oven and set the biscuits aside on a cooling rack. * Prepare the filling by beating the butter in a bowl until pale and creamy. Add the Camp Coffee and gradually add the icing sugar until the mixture is light and fluffy. Spread a rounded teaspoon of the creamy filling on the flat side and sandwich together with another.
* Dust with icing sugar to serve.
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CAMP COFFEE MOCHA FLAPJACKS
Serves: 16
Prep: 10 minutes
Cook: 15 minutes
Makes 16
Ingredients:
* 250g oats
* 125g butter, softened
* 125g light brown soft sugar
* 3 tbsp golden syrup
* 1½ tbsp Camp Coffee
For the icing:
* 25g icing sugar
* 2 tsp Camp Coffee
Method:
* Preheat the oven to 200oC, gas mark 6. Grease and line a20cmsquare tin.
* Place the flapjack ingredients in a food processor and pulse until blended but the oats still hold their shape.
* Press into the prepared tin, smooth the surface and bake for15minutes. Allow to cool slightly before cutting into 16 squares, still in the tin. Allow to cool completely.
* For the icing, blend the icing sugar with the Camp to give a smooth thick icing that will hold its shape when drizzled.
* Drizzle the icing over the flapjacks and serve.
Cooks tip
* Store in an airtight jar for 3-4 days.
