Not every cookie does your coffee justice. Too sweet and it flattens your taste buds; too bland and you taste nothing back. These cinnamon walnut cookies are deliberately not too sweet, with just enough spice to bring out the chocolate and nut notes in our coffee.
Ingredients (for about 12 cookies)
- 120 g butter, at room temperature
- 90 g light brown soft sugar
- 1 egg
- 180 g plain flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- Pinch of salt
- 70 g coarsely chopped walnuts
Method
- Heat the oven to 180°C.
- Beat the butter and sugar until creamy and lighter in colour, about 2 minutes.
- Beat in the egg.
- Sift in the flour, cinnamon, baking powder and salt and mix briefly into a cohesive dough.
- Fold through the walnuts.
- Spoon balls of dough (about a tablespoon) onto a baking tray lined with baking paper, leaving space between them.
- Bake 11 to 13 minutes, until the edges are golden and the middle still feels just soft.
- Leave to cool on the tray for at least 10 minutes: they are fragile while warm.
Serving tip
We like these best with a full espresso from our subscription: the bitterness of the espresso balances nicely against the sweetness of the cookie. For filter coffee you can lower the sugar slightly, which lets the spice come through better next to the lighter cup.
Have you found a combination that works well with our coffee? Email us through the contact form. Your recipe might appear here before long.