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Clover cookie cups with milk

Clover cookie cups with milk

Clover cookie cups with milk

Coffee and cardamom cookie pods:
375g self-raising flour

160g Clover butter, chopped
115g caster sugar
1 egg
1 tablespoon instant coffee grounds dissolved in 1 tablespoons water
1 teaspoon ground cardamom
Clover Fresh milk to fill cookie cups

Spray the bottom of a mini cupcake pan. Preheat oven to 180C and set aside.

Sift the flour in a bowl and using your fingertips, rub butter into flour until it resembles fine breadcrumbs.
In a separate bowl whisk together, sugar egg and coffee. Add into the flour mixture all at once and cut with a flat-bladed knife until mixture begins to come together. Use your hands and mix the last bit to form a soft dough.
Gather the dough and lightly knead on a lightly floured surface. The roll out the dough to 5mm thickness and cut circles with a fluted 6.5cm or 2.5 inch round cookie cutter.
Lay each disc on the centre of each muffin hole ( remember the mini muffin pan is uside-down!). NB: do not press the sides of the discs down, the cookie will crumble. If you leave the discs lying straight they will melt and bend around the cups in the oven.
Bake for 10 minutes until they are golden. Cook on the pans then on a wire wrack. Once cooled, keep the cookie cups in an airtight container until you are ready to serve them. At your next dinner party, stack a few cookie cups on a plate and offer shots of fresh espresso or milk in them. You must eat the cookie up before it becomes entirely soft.


If you are making for kids or do not like coffee flavours, omit the coffee and cardamom and substitute 1 teaspoon of vanilla essence. You can also work in ½ cup of small choc chips into the dough for vanilla choc chip cookies!

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