Cook up an afternoon tea treat for your family with these coffee and white chocoloate cookies.


Serves 20

  • 180g butter, softened
    ½ cup firmly packed brown sugar
    ½ cup sweetened condensed milk
    1¾ cups self raising flour
    300g white cooking chocolate, chopped
    3 tspns instant coffee


Dissolve 3 teaspoons of instant coffee in 3 teaspoons of hot water. Beat butter and brown sugar in a bowl with an electric mixer until light and creamy. Add coffee mixture and condensed milk and beat until combined.

Stir in sifted flour and 200g of the white chocolate and mix well. Roll level tablespoons of the mixture into balls and place 5cm apart on a sheet of baking paper on an oven tray. Flatten slightly with fingertips.

Bake in a 180°C, pre-heated oven for about 12 minutes or until the cookies are lightly browned. Stand hot cookies on trays for a few minutes then transfer to a cooling rack.

Melt remaining 100g of chocolate in a heatproof bowl over a pan of simmering water. Pour into a small plastic zip-lock bag and snip a tiny hole in a corner of the bag and drizzle chocolate over cookies, left to right.

Allow to set and store in an airtight container for up to two weeks.