Tiramisu Cookies

Makes around 6 sandwich cookies or 12 regular cookies

Ingredients:

Espresso Cookies:

• 100g unsalted butter (room temperature)

• 80g soft light brown sugar

• 120g caster sugar

• 1 large egg

• 1 tsp vanilla

• 225g plain flour

• 1 tbsp instant coffee powder

• 1/2 tsp bicarbonate of soda

• 1/2 tsp baking powder

• Pinch of salt

Mascarpone Cream:

• 220g mascarpone

• 100g icing sugar

• 100ml double cream

• 2 tsp brandy (optional - use 1 tsp vanilla if you prefer)

• Pinch of salt

• Cocoa powder to dust

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Method:

1. Preheat the oven to 175C (fan)

2. Cream together the butter and sugars until pale and fluffy, then mix in the egg and vanilla.

3. Mix in the flour, instant coffee, bicarbonate of soda, baking power and salt, mixing until it just comes together into a dough.

4. Roll the dough into even balls of around 50g.

5. Place the dough balls onto a lined baking sheet with enough space in between each one for them to spread in the oven.

6. Bake for around 10-12 minutes until they have browned on the outside and puffed up in the middle (keep an eye on them - if you prefer a slightly crunchier cookies leave them for longer). Leave to cool fully.

7. Whilst the cookies are cooling, prepare the filling. Beat the icing sugar with the double cream, then add in the mascarpone, brandy (or vanilla) and salt, whisking until smooth and pipeable.

8. Fit a piping bag with a small round nozzle, and pipe blobs around one side of the cookie, filling in all the way to the middle.

9. Dust with cocoa powder, and either leave as they are, or sandwich with another cookie!

10. Enjoy!

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