Rachel’s Mocha Mochi Cookies
The perfect biscuit requires the perfect brew! Episode 4 of The Great Australian Bake Off had the bakers creating delicious biscuits—and our SMEG Coffee Machines were right there to provide the key ingredient.
Watch the new season of the Foxtel Original The Great Australian Bake Off, Wednesdays at 8.30pm on LifeStyle or on demand.
INGREDIENTS
Coffee mochi centre
110g glutinous rice flour
30g caster sugar
60ml espresso coffee
180g full cream milk
3 Tbs vegetable oil
50 g cocoa powder, to coat
Chocolate Chip Cookie Dough
225g plain flour
½ tsp baking powder
¼ tsp bi-carbonate soda
112g brown sugar
55g white sugar
½ tsp salt flakes
110g cold unsalted butter, cubed
1 egg at room temperature
½ tsp vanilla extract
125g 70% dark chocolate, chopped
50g 70% dark chocolate, chopped, to finish
Salt flakes, to finish
METHOD
1. For the Mochi; combine the rice flour, sugar, coffee, and milk in a medium saucepan and whisk until smooth. Then place over a medium-high heat, use a spatula to stir continuously for 4- 6 minutes until mixture is sticky, stretchy, and opaque. Remove from the heat. Add half of the vegetable oil and mix roughly (it will not fully incorporate), then transfer to a bowl. Pour over the remaining oil and set aside to cool for 10 minutes.
2. For the Cookie Dough; preheat the oven to 175C fan forced. Line two baking sheets with baking paper. Sift the flour, baking powder, and bi-carbonate soda into the bowl of a stand mixer. Add the sugars and salt. With the paddle attachment, mix on a low speed until combined. Add butter and continue to mix until it reaches a coarse, sandy texture. Add the egg and vanilla and mix until incorporated. Add chopped chocolate and stir until just combined. Line a tray with baking paper. Scoop 24 portions of dough using a 4cm diameter ice cream scoop. Place on tray, then chill until firm.
3. To finish the mochi; in the bowl, use hands to knead and stretch the mochi until the oil is incorporated and the dough is stretchy. Sift the cocoa powder onto a baking tray. Spray oil on your hands and make 12 x 15g portions of the mochi, placing each onto the tray as they finish. Once all portions are on the tray, roll into balls and evenly coat with cocoa.
4. To finish the cookies; Once cookie dough is chilled, flatten two portions into 1cm thick discs. Place a ball of mochi onto one. Cover with the other disc and pinch together to seal. Roll gently into a round shape and set aside. Repeat until all cookies are formed. Place cookies into freezer on a tray to set.
5. To bake the cookies; Transfer cookies onto lined baking trays. Bake for 15-20 minutes, until golden. Swap trays midway through cooking for even baking. Remove from oven and immediately bang each tray of cookies on bench 2-3 times. Sprinkle with remaining chocolate and salt flakes.
