Prep 50 mins
Cook 30 mins
I've only made these once, and they spread out waaay too thin. I think I may have overgreased the pan? But the flavor is still delicious, so they're definitely worth a second try. From a British Cookbook by the name of The Complete Biscuit & Cookie Book.
- 10 ounces flour
- 1 teaspoon salt
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 6 ounces unsalted butter
- 6 ounces brown sugar
- 2 eggs
- 3⁄4 teaspoon maple syrup
- 3 fluid ounces cold black coffee
- 6 ounces coarsely chopped walnuts
- Sift together flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
- In a large bowl beat butter until creamy. Add brown sugar and beat until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in maple syrup until combined.
- In 3 batches, add flour mixture and coffee, beginning and ending with flour mixture. If the batter seems too stiff, you can add more coffee or water, but it must stay stiff enough to drop. Refrigerate dough until chilled, about half an hour.
- Preheat oven to 350 degrees and lightly grease two cookie sheets. Drop dough onto cookie sheets, two inches apart, keeping excess dough refrigerated.
- Bake until golden and firm to the touch, rotating sheets halfway through the baking time. Let sheets cool on a cooling rack slightly then remove cookies to cooling racks to cool completely.
- Repeat with any remaining dough.