Cook with Hannah: the edible coffee cup!

Kicking off the month with another classic recipe from 2014.

Remembering the time I spent over a year experimenting with making edible espresso cups.

Remember this:

Nearly 4 years on, I would really like to perfect this, but for now, given how busy I am, that will have to wait! I really just love the idea of having a little coffee in a cup you can eat afterwards - who doesn't love a biscuit with their coffee.

The pastry I used here is different to the one I used in the original post back in 2013 - it is much more stable and tears less easily.

Make the pastry, roll it our to about 3mm thick, and cut into a 20cm circle.

My mold of choice - a dariole mold! Available in all good cooking stores, this is the perfect shape to make an espresso cup. Put the circle of pastry into the mold and press to shape. Press it all the way to the top of the mold (higher than is shown here, and thinner as well).

Use a super mini dariole mold to blind bake.

After blind baking, bake until golden brown.

This attempt ended up a little thick - I would simply press it a little thinner and taller in the mold.


Edible Coffee Cup:

Ingredients:
250g plain flour
125g unsalted butter
50g caster sugar
1 whole egg

Method:
Step 1: preheat oven to 180oC

Step 2: rub the cold butter into sifted flour until they resemble fine breadcrumbs

Step 3: mix in sugar, and then the egg, until just combined

Step 4: rest in the fridge for 30 minutes

Step 5: roll out pastry to 3mm thick, and cut into a 20cm circle and then press into the mold

blind bake for 10 minutes, and then bake until golden brown

Step 6: leave to cool before removing from the mold.


Once the cookie is cold, you must waterproof it; this is the same recipe as before.

This stuff is actually really cool - it makes a cookie literally waterproof so you can put liquids near it and it won't get soggy. A total bonus is that it also mixes with the coffee ever so slightly to give that milk and cookie taste with your espresso.

Hannah's waterproof icing mixture:

Ingredients:
2.5 cups icing sugar
2tbsp. glucose
2tbsp. milk

Method.
Step 1. sift icing sugar

Step 2. add the glucose and milk, and mix until smooth - it will be a fairly thick, super sticky paste

Step 3. it holds at a relatively stable consistency at room temperature, but sets in the fridge, so store at room temp until ready to use [until the cookies are cold]

Step 4. use a teaspoon to spread to mixture onto the cookies, making sure it's even all the way round

Step 5. Set in the fridge; it takes at least an hour to completely set.

And that's it!

This cup only just fit 1 30ml shot of coffee; adding that extra height when blind baking should make it the perfect espresso cup size.


I hope you are enjoying all of the recipe flashbacks - I know I am!


Happy baking!
Hx