I recently attended a Cocktails and Cupcakes event in London with celebrity chef Eric Lanlard in partnership with Neilsen-Massey, the century-old, family owned producer of exceptional quality vanilla and flavour extracts. Watch Eric and Matt Neilsen in action on the evening here here.
Neilsen-Massey produce a wide range of pure Madagascan vanilla extracts and flavours, including rose, chocolate, coffee, and almond, all of which are of the highest quality available. Eric’s passion for baking has always involved using the best ingredients available and has been a fan of Neilsen- Massey products for years.
I couldn’t wait to get home and start to play with these delicious flavourings. We particularly enjoyed these mocha shortbread biscuits I made. I only made little biscuits which are perfect for a little nibble with a cup of coffee. They’re really rich and intensely flavoured and very moreish despite not being too sweet. The coffee and chocolate extract add a subtle, sophisticated depth of flavour to the biscuits. Do give them a go!
Makes around 20 biscuits
1 tsp Neilsen-Massey coffee extract
1 tsp Neilsen-Massey chocolate extract
60g caster sugar, plus a little extra for sprinkling
30g cocoa powder, sifted
120g plain flour, either wheat or gluten free flour blend, sifted
1) Preheat the oven to 170C
2) Cream the butter, coffee extract, chocolate extract and caster sugar together until fluffy.
3) Add the sifted cocoa powder and flour and beat together to firm a stiff dough.
4) Bring the dough together into a ball and roll out to approximately 1cm thick between two sheets of cling film. Cut into 3cm diameter discs.
5) Lay the discs out onto a baking tray covered in non-stick baking paper.
6) Bake the discs for 15 minutes until just firm.
7) Sprinkle with caster sugar and transfer to a wire rack to cool fully before tucking in!