I bought too much butter.
That’s not something I usually do. I rarely buy more groceries than I need and am highly skeptical about buying anything that’s on offer. In fact, you probably wouldn’t want to go grocery shopping with me. I take my time and methodically over-think each and every purchase. Gotta get the best deal, after all.
Well, except for that time that I saw the wasabi lindt chocolate at Waitrose. That I just threw in the basket. I’m sure you would do the same.
And, yes, I realize that admitting to ever shopping at Waitrose cancels out my previous claim to frugality. But they are the only store in which I can find 2% greek yogurt—not to mention the entire collection of lindt chocolate bars—so let’s call it even.
Anyway, one day I took a momentary detour from frugality and splurged, getting the two blocks of Lurpak on offer for £3 instead of the single block of Sainsbury’s butter for £1.30. I haughtily thought that I would have no problem using up two packs of butter in less than a month.
I was wrong. Last Tuesday, I found myself with an entire block of butter and a flight back to the US for a month on Friday. I knew that I would have to use it up before I left, but how was the big question hanging over my head.
Now, I know the answer would seem simple to many people: bake. On the surface, I knew baking was the proper response, but the question that floated about in my brain was what.
What do I want to make?
The answer, it turned out, was an experiment. Recently, I have been getting better at going into the kitchen with only a faint idea of a plan and making something that is actually edible. Sure, there are varying degrees of edibil-ity. I’ll take it that my housemates quite liked my almond-y chocolate-y shortbread, as there was hardly left for me. Unfortunately, those didn’t use up nearly as much butter as I had expected them to.
So I decided to adapt play around with the recipe for speechless cookies. I also had some left-over ground up coffee that I decided to throw in. There wasn’t much more of an idea than that.
These cookies may not satisfy your raging sweet-tooth, but they are a lovely little addition to your morning coffee or afternoon tea. Unlike the originals, they aren’t super soft but have a delightful crunch. They are like a grown up-digestive biscuit. That goes with coffee, not tea.
makes about 20 small cookies
100 grams of butter, melted
2 Tablespoons of ground coffee (make sure you like the taste of this, it will dominate the biscuit)
1/2 cup flour
1 Tablespoon Golden Syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon almond extract.
Preheat oven to 350/180 degrees. Line a baking sheet with parchment paper.
Melt the butter over the stove and pour in the coffee grounds. Set aside for about ten minutes. Then drain through a fine mesh strainer to sieve out the grounds. You may have to go through this process a couple of times, that’s cool. Don’t worry if you can’t get all the grounds out of the butter.
Whisk the flour and baking soda together in a bowl. Add golden syrup, vanilla extract, almond extract and butter. Whisk until combined.
Taking a teaspoon, scoop the dough onto the sheet. If you want crispy ones, press them down with a fork like you would peanut butter cookies. For slightly chewier ones, leave them rounded.
Bake for about 5 minutes or until golden brown, deeply so at the edges. Let cool and enjoy!
What’s your favorite type of biscuit?
ps Happy 200th post to me-errr to my blog! 🙂 Thanks for reading!