Desserts with Grind: Coffee sauces and Grind cookies.

In this new series, we'll be sharing dessert recipes from our Greenwich Grind Head Chef, Tyla. He's been in the quarantine-kitchen cooking up treats and snacks that you can make at home with Grind coffee.

Desserts with Grind: Coffee sauces and Grind cookies.

In this new series, we'll be sharing dessert recipes from our Greenwich Grind Head Chef, Tyla. He's been in the quarantine-kitchen cooking up treats and snacks that you can make at home with Grind coffee.

Click to get your Grind coffee, and cook along.


Grind cookies and coffee syrups.

Grind Coffee Syrup

Ingredients:
200g Sugar
215g Hot water
1 x Grind double espresso

Method:
Add all ingredients into a small saucepan and reduce on a low heat until you have a syrup. This should reduce to about 260g. Reducing on a low heat prevents us from burning the coffee syrup.

You can make a bit extra syrup if you like, it will keep! We will use this in a lot of our coffee treats, or use it to give an extra punch to your coffee!

 

Grind Salted Coffee Caramel Syrup

Ingredients:
216g Sugar
64g Glucose syrup
50g Water

230g Double Cream
65g Coffee Syrup
5g vanilla

60g Butter
1g Salt

Method:
Place the 1st set of ingredients in a pan on medium heat and cook until the sugars start to turn a golden colour

Note: Do not stir this mixture until it turns a golden colour or it will crystalise.

Place the 2nd set of ingredients in a separate saucepan on low heat to warm up.

Once the syrup has turned a golden colour take off the heat and slowly pour the warm cream mixture into the pan while mixing with a whisk until mixed through.
Finally, mix in the butter and a little salt to taste. (Be careful when pouring the cream into the syrup as it will steam up.)

This will keep in the fridge for a month, you can warm it up in the microwave or over warm water.

 

The main event: Double chocolate chip cookies.

Ingredients:
85g chocolate (65% - 80%)

68g butter
130g light brown sugar
90g sugar
25g Coffee Syrup

2 medium eggs
5g vanilla

170g Self Raising Flour
3g baking soda
1g salt
33g Cacao Powder

145g Chocolate Chips

Method:
Melt the chocolate in a bowl over heated water

Cream the butter with the sugar and coffee syrup in a bowl, add eggs 1 at a time until fully incorporated then add the vanilla.

Sieve the dry ingredients and add to the bowl while mixing slowly, then add the melted chocolate and lastly the chocolate chips

Place the mixture in the fridge for 10 minutes, then with an ice cream scoop, scoop out cookie dough into 60g balls, and place on a tray lined with baking paper.

Cook at 180’c for 8 - 10 minutes.

Rest and drizzle with some salted coffee caramel.

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