Not every cookie does your coffee justice. Too sweet and it flattens your tastebuds; too plain and you can't taste anything coming back. These cinnamon-walnut cookies are deliberately not too sweet, with just enough spice to bring out the chocolate and nutty notes in our coffee.
Ingredients (makes about 12 cookies)
- 120g butter, at room temperature
- 90g light brown sugar
- 1 egg
- 180g flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- Pinch of salt
- 70g walnuts, roughly chopped
Method
- Preheat the oven to 180°C / 355°F.
- Beat the butter and sugar until pale and creamy, about 2 minutes.
- Beat in the egg.
- Sift in the flour, cinnamon, baking powder, and salt, and mix briefly into a cohesive dough.
- Fold in the walnuts.
- Scoop tablespoon-sized balls of dough onto a lined baking sheet, spaced apart.
- Bake for 11-13 minutes, until the edges are golden and the centre is still slightly soft.
- Let cool on the tray for at least 10 minutes — they're fragile while warm.
Serving tip
We love pairing these with a full-bodied espresso from your subscription — the bitterness of the espresso balances nicely against the sweetness of the cookie. For filter coffee, try reducing the sugar slightly so the spice comes through more alongside the lighter coffee.
Found a great pairing with our coffee yourself? Send it to us via the contact form — your recipe might show up here too.