Walnut Coffee Cookies


Makes 12-16

  • 250gm Bunbury mix
  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • 75gm crushed walnut
  • 60 gm strong, cold, black coffee (I made espresso)
  • 75gm melted butter
  • 50gm dark chocolate melts
  • 10gm copha


  1. Preheat oven to 180c
  2. Mix the Bunbury mix, crushed walnuts, sugar and cinnamon in a large bowl
  3. Add the cold coffee and melted butter and mix until a soft dough forms.
  4. Flatten into a rough rectangle, wrap in cling film and chill at least 15 minutes
  5. Roll out the dough between sheets of baking paper and cut desired shapes.
  6. Bake on a lined tray for 8-10 minutes until lightly coloured at the edges.
  7. Cool 5 minutes on the tray and then move to a rack to cool completely.
  8. Melt the dark chocolate and copha together then drizzle over the cookies.
  9. Store in an airtight container at room temperature.

Notes: Our home baker used a 6cm square cutter for the cookies rolled out to 1/2cm thickness.