Camp Coffee Walnut Cookies

Camp Coffee Walnut Cookies with a mocha drizzle are the perfect accompaniment to your morning, afternoon, anytime, cup of coffee.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies with a mocha drizzle.

Do you remember Camp Coffee?

I used to have a splash of it in hot milk when I was younger, other than that I can’t remember seeing it around for the last 20 years or so. Maybe I just wasn’t looking!

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies with a milky Camp coffee drink.

Camp coffee is made using chicory extract. That’s right, the leaves you add to your salad are used to make this product. It also contains 4% coffee extract, which means although not caffeine free, it has lower levels than regular coffee, without compromising flavour.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies will not keep you awake at night!

As it is already in liquid form, Camp coffee is very easy to use, as a coffee substitute in many recipes. In fact keep your eyes open for a delicious ice cream, coming soon to Feasting is Fun.

These Camp Coffee Walnut Cookies are very crisp, you can confidently bite into one without the cookie crumbling apart. The mocha drizzle adds just the right amount of chocolate/coffee sweetness, however, you can easily leave it off if you are watching your sugar intake.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies very more-ish.

Why not make a double batch of these and take them in to work, to shar with your colleagues over morning coffee. In fact why not ask if they remember the, oh-so-familiar bottle?

Recipe: Makes 10 Camp Coffee Walnut Cookies

100g/4oz Unsalted Butter – softened to room temperature

75g/3oz Caster Sugar

1/8tsp Salt – I use Maldon

1/2tsp Camp Coffee  widely available from supermarkets, grocery shops and on line

1/2tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Plain White Flour

40g/2.5oz Walnuts processed to a ground almond consistency

30g small walnut pieces

Drizzle:

150g/5oz Icing Sugar sifted

10g/0.5oz Cocoa Powder sifted

1/4 tsp Camp Coffee

1/4 tsp Vanilla Extract

Approx 25mls water

Method: Preheat the oven to 190C/170C fan, gas mark 4.5

  • Line 2 baking trays with non stick silicone mats or baking parchment.
  • In a medium size bowl add the butter, sugar and salt.
  • Whisk/beat until pale and creamy.
  • Add the Camp coffee and vanilla extract. Whisk/beat to combine.
  • Process the 40g of walnuts either in a food processor or mini chopper, until they are finely ground and resemble ground almonds.
  • Add the flour, ground walnuts and walnut pieces to the bowl.
FF Camp Coffee Walnut Cookies
The ground walnuts really add to the nutty flavour and crisp texture of this cookie.
  • Use a spoon to stir and bring all the ingredients together.
  • Divide the mixture into ten and roll into balls.
  • Place the cookie dough balls on to the baking tray.
  • Press down to flatten the balls into discs.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies ready for the oven.
  • Place the baking trays evenly spaced apart in the oven and bake for 13-15 minutes.
  • Turn the baking trays around halfway through baking.
  • The Camp Coffee Walnut Cookies are baked when they are crisp and golden.
  • Remove the baking trays from the oven once the cookies are baked and allow them to cool on the trays.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies freshly baked and they smell wonderful 😉
  • Making the Mocha Drizzle:
  • Sift the icing sugar and cocoa into a bowl.
  • Add the Camp coffee and vanilla extract.
  • Next add 20mls of water and stir with a spoon adding the extra water, if needed, to make a thick icing that can be drizzled.
  • Place all of the cookies on a cooling rack that is placed over a large baking tray.
  • Spoon the drizzle into a small disposable piping bag, alternately you can drizzle the icing over the cookies with a spoon.
  • Snip the very end off of the piping bag and pipe zig zag lines across the cookies.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies allow the mocha drizzle to set.

Serve these delicious Camp Coffee Walnut Cookies, once the icing has set, with a drink of your choice. These cookies withstand gentle ‘dunking’ which makes them that little bit more special in my eyes.

Our post lady enjoyed one of these cookies when she delivered a parcel late this morning. I can see these disappearing fast, so next time I’ll make a double batch! We are big on sharing here at home and it’s always nice to surprise delivery people with a quick snack.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies who will you share yours with?

If you have enjoyed this recipe for Camp Coffee Walnut Cookies here are some others you might like too:

Apricot Oat Crumble Cookies

FF Camp Coffee Walnut Cookies
Apricot Oat Crumble Cookies

Oat Chocolate Chip Cookies

FF Camp Coffee Walnut Cookies
Oat Chocolate Chip Cookies

Caramac Caramel Cookies

FF Camp Coffee Walnut Cookies
Caramac Caramel Cookies

A cup of tea and a cookie/biscuit (same difference!) are how I start my day. Just enough sweetness to kickstart my body and not too much caffeine to overload my system.

I am a self confessed Cookie Monster, constantly trying new recipes. My preference is always for something nutty or with oats, so these Camp Coffee Walnut Cookies are perfect.

Do you have a set way to start your day?

Have fun, feasting and sharing.

Sammie xx

 Camp Coffee Club provided me with the Camp Coffee to make this recipe. All views, opinions, content and photographs are my own and may only be reproduced with my permission. Please see my Disclosure Policy.

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Cherry Bakewell Cookies

This post is Pink. Very Pink. And I make no apology for its pinkness, for one simple reason – Cherry Bakewell Cookies. Buttery, almond and cherry cookies, drizzled with almond flavoured icing. If you like Bakewell Tart you will love these cookies.

Cherry Bakewell Cookies
Not only are these Cherry Bakewell Cookies utterly delicious, they look so pretty too.

As I have been testing some baking equipment for British BakewareI knew I couldn’t pass up the opportunity to bake cookies, using their large baking tray. Actually those of you who regularly pop round here for a chat I mean read, will know I LOVE COOKIES. I really, really love cookies – and – please don’t hate me, I prefer nutty, fruity cookies over chocolate ones. If you love choccie cookies there’s a link at the bottom of the post. I’m so good to you 😉.

But before you click the link to the Chocolate Cookies, just have a peek at these delicious Cherry Bakewell Cookies.

Cherry Bakewell Cookies
Cherry Bakewell Cookies

Can you imagine biting into this crunchy, buttery, cookie that is filled with flaked almonds, cherries and drizzled with a perfect, not-too-sweet icing?

Have I tempted you to try these scrumptious Cherry Bakewell Cookies? Perfect with milk, or a cup of tea/coffee, especially as it is frrreeeezzzing outside today!

Cherry Bakewell Cookies
Delicate and delicious, these Cherry Bakewell Cookies are perfect any time of the day.

One of the reasons I enjoy baking, so much, is that I can whip up a batch of cookies or loaf of bread and I know exactly what has gone into making them. I also really enjoy sharing what I bake, beyond our home. By that I mean, surprising our neighbours with a gift of cupcakes, baking a gift to say thank you, or just because.

These cookies are incredibly easy to make. Once the cookie dough is made, it is rolled into logs, wrapped and chilled in the fridge and then sliced and baked when needed. You could even dispense with the almond drizzle, just add the almond extract to the creamed butter and sugar part of the recipe, so that these  retain that proper Bakewell taste and once baked these babies are ready to eat!

Recipe: Makes Approximately 20 Cherry Bakewell Cookies

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

225g/8oz Plain White Flour

1/4tsp Salt

1 Large Egg Yolk – I always use free range

1tsp Vanilla Extract

100g/4oz Flaked Almonds

100g/4oz Glacé Cherries roughly chopped

For the drizzle

200g/7oz Icing Sugar

1tsp Almond Extract

Tap water

Method:

In a large bowl add the butter, sugar and salt. Whisk until pale and creamy.

Add the egg yolk and vanilla extract (and the almond extract, if not making the drizzle). Whisk together until all the ingredients are combined.

Add the flaked almonds to one side of the bowl, then add the flour to the other side. Put the cherries on top of the flour and gently mix them in the flour with your fingers – this will stop the cherries sticking together and ensure they are distributed evenly throughout the cookie dough.

Cherry Bakewell Cookies

Mix all the ingredients together until they are thoroughly combined.

Cherry Bakewell Cookies
Yummy cookie dough!

Wipe the worktop with a clean damp cloth. Lay some cling film over the damp surface – it should stay in place.

Place half of the cookie dough onto the cling film and roll into a log shape approx 4cm/1.5″ diameter. Repeat with the other half of the cookie dough.

Cherry Bakewell Cookies
Cherry Bakewell Cookie dough log.

Place both cookie logs into the fridge to chill until firm – approx 1 hour.

When the cookie logs are firm enough to slice, preheat the oven to 175C/160C fan.

Remove the cookie logs from the fridge and slice into 1.5 cm discs.

Cherry Bakewell Cookies
Cherry Bakewell Cookies sliced and ready to bake.

I was testing this Large Baking Tray for British Bakeware however, I would advise lining any baking tray used with baking parchment.

Place the Cherry Bakewell Cookies onto the baking tray, allowing room between each cookie, as they do spread whilst baking.

Place into the oven and bake for 15 minutes. Do not bake for longer as the cookies will become too brittle once cooled.

Once baked remove from the oven.

Cherry Bakewell Cookies
Cherry Bakewell Cookies allow to cool on the baking tray for 15 minutes.

After 15 minutes cooling transfer the cookies to a cooling rack. I needed to use a palette knife to lift the cookies away from the tray. Lining with baking parchment will avoid scratching your trays.

When completely cooled the cookies are ready to be iced.

Place the icing sugar and almond extract into a bowl. Add tap water, a little at a time (I use a teaspoon to add the water), mixing thoroughly after each addition.

The icing is at the correct thickness when it can hold a figure of eight shape for a moment, when drizzled onto itself with a spoon.

Cherry Bakewell Cookies
Almond flavoured icing, ready for drizzling over the cookies.

You can drizzle the icing over the cookies with a spoon, or fill a disposable piping bag (or plastic freezer bag) with the icing. Snip the end (or corner of the bag), so that there is a small hole. Drizzle a pattern over each of the cookies.

Cherry Bakewell Cookies
Cherry Bakewell Cookies

Leave the icing to set on the cookies before storing in an airtight container.

Cherry Bakewell Cookies
Do you think you can stop at one?

Now invite some friends round for a cup of tea and a catch up and share these delicious Cherry Bakewell Cookies.

Alternatively pop some in a clear cellphone bag, tie with pretty ribbon and give away as gifts.

I am always hungrier when the weather turns cold. Are you?

If you like how easy these Cherry Bakewell Cookies are to bake, you will love these:

Lemon Shortbread Cookies

Chocolate Cookies

I hope you have lots of fun baking and sharing what you make!

Sammie xx

 

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