Nandita’s lovely breadstick’s reminded me of the other recipe, in addition to the wheat and white breads, I tried from Bakingsheet a couple of weeks back. Son is studying (hardly) for his X Boards, and I try to do whatever helps. Coffee and chocolate are his all time favorite flavours. He introduced us to the coffee-toffee that our friendly neighbourhood Classic Ice Cream place offers. It is absolute yummylicious.
But I digress. While hunting the blogosphere for recipes that included both coffee and chocolate I came across Nic’s Mocha Rounds. I had tried making similar cookies earlier, but had obviously forgotten the lessons. I made no changes to Nic’s recipe other than (my usual) replacing half of the flour with wholewheat atta. Also, given the temperatures in Delhi at this time of year, I did not attempt the finishing bit about dipping in chocolate. It is kind of difficult to hold yourself together in Delhi’s heat and dust, so unless you live in the Himalayas, do as I did.
These are good with tea or coffee. Got milk?
- If you would like your ‘biscuits’ to be nice and round and live below the Himalayan foothills, do not attempt this recipe, unless you have an air-conditioned kitchen. By the time you roll your logs and refrigerate them, they are still going to be oblong. But, it only makes them look more ‘homey’, so go ahead and make ’em.
- I used Nestle’s semi-sweet morsels for my chocolate, and Bru instant coffee powder. The coffee flavour was very weak in my cookies. I would go ahead and double the coffee powder.
- As noted earlier, I also reduce the sugar by 1/4th when using American recipes. I believe Indian sugar is sweeter.