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bongo's avatar

What biscuits (otherwise known as cookies in the US) can I make that go well with coffee?

Asked by bongo (4297points) December 13th, 2011

My parents are getting my sister an espresso machine for christmas and I am going to get her some cheap espresso mugs off ebay or somewhere and make her some biscuits cookies to go with her coffee (I am so broke and everything she wants is so expensive) She is very ‘brand’ orientated and likes expensive things which I simply can’t afford to give her. So rather that disappointing her and not being able to get her anything she wants on her list I think I will make her some biscuits cookies to go with her espresso and wrap them in a nice box with a ribbon to look classy (I hope).
Does anyone have any good biscuit cookie recipes that go well with coffee?

She also doesn’t have any dietary issues.

I don’t mean those scone type things that Americans call biscuits, I am talking about the things that Brits call biscuits! Some language confusion there!

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31 Answers

JLeslie's avatar

Do you mean cookies? In America we would use the word cookie fot sweet biscuits.

bongo's avatar

Yeah – In the UK cookies I would say are more chunky, gooey but also crunchy super sweet things such as this, biscuits are the harder sweet things e.g. bourbons or something like that, but I dont want a recipe for bourbons! haha.
I didnt know there was a difference between what Americans call biscuits and what Brits call biscuits!

learn something new everyday etc…

marinelife's avatar

Here is a fancy espresso-chocolate shortbread that would go well with coffee.

JLeslie's avatar

I would call what you want hard cookies, or maybe even biscotti, although for many people biscotti is a slightly different type of hard cookie. Or, shortbread. I’m not sure if there is a more accurate name. I might even call them cookies for tea, but I think that might be just my family.

bkcunningham's avatar

I think an American biscuit, which is flaky and is not sweet, is a combination of a British scone and dumpling. They are usually eaten as a breakfast quick bread.

Merry Christmas to you and yours. See if you find anything that interest you here:

bongo's avatar

@marinelife that shortbread looks delicious and the Shrewsbury biscuits on that link @bkcunningham also look well worth a try. I think I am going to have to give a few recipes “trial runs” before I decide on one. (any excuse to eat biscuits cookies)

bkcunningham's avatar

As a sidebar, I grew up in America eating biscuits and gravy for breakfast as a special treat. In the south, this kind of gravy is served hot and made with a rue comprised of a little bit of the drippings left from frying bacon or sausage and flour and mixing it with milk.

I lived in Rhode Island, a northern state in New England. My southern gravy is foreign there. Gravy there is a tomato sauce used to make any number of sauces for pasta.

FutureMemory's avatar

Gorilla Biscuits are my favorite.

MilkyWay's avatar

I was gonna go with what @marinelife said. I thik that shortbread goes wonderfully well with coffee :)

janbb's avatar

Iwas thinking shortbread as well. Biscotti are also delicious with coffee and probably not hard to make.

WestRiverrat's avatar

Nestle toll house cookies go with everything.
Ginger snaps and molassas cookies are also good with coffee.

Dutchess_III's avatar

Hey…chocolate chip cookies. Any kind of chocolate cookie.

Sunny2's avatar

I can’t think of a cookie that wouldn’t go well with coffee. Trial runs is a good idea. Drop cookies (to bake them you just drop spoonfuls of batter on the cookie sheet) or bar cookies (you put the batter in a shallow cake pan and cut them into squares or rectangles after they are done) are the easiest.

janbb's avatar

Ah – now it’s a bona fide cooking question! There are the red links!

Judi's avatar

I have been working on mastering my husband’s grandmas secret family recipe short bread cookies. They are great with coffee.

JLeslie's avatar

She wants recipes.

And, not drop cookies, see her answer near the top explaining what type of cookies.

bongo's avatar

@Kardamom oh my gosh, they all look fantastic. I am almost dribbling on my keyboard haha.

Judi's avatar

Here is the shortbread recipe exactly as given to me by my crazy sister in law whom Nana entrusted with the secret recipe. The only thing I have added is that she forgot to say how much butter. These are great if you do it right, but hard to get exactly right.

Nana’s Shortbread
1 cube of butter. 1¼ cups flour, ¼ cup sugar, splash vanilla and a big pinch of cornstarch. (She later clarified and told me a tablespoon of cornstarch) IMPORTANT! Do not soften butter too much. Mix all ingredients together by hand, crumbling together. Do not overwork it. Just mix. Mold into a brick, then cut into 16ths. Make sure you have 16 little bar shaped cookies. Lay in cookie sheet. Take a fork and poke three times, tines down, deep enough to make them cook thoroughly. Bake in pre-heated oven at 325, or until done. Don’t let the TOPS brown! This will ruin them. If the bottoms are starting to brown, but tops look raw…they are done! I am explaining how to do it, but understand that Little Nan showed me how to do it. It took so much practice! This should give you an idea. Humidity has a lot to do with the result, so adjust accordingly. Bon App├ętit’!

Supacase's avatar

Snickerdoodles are my absolute favorite and this is hands down the best recipe I have found. These can be made crunchy simply by baking them a minute or two longer. Using all butter and perhaps leaving out the cream of tartar will help make them crisper. You may also try flattening the balls after you get them on the cookie sheet. I have found that baking cookies on a baking stone instead of a metal cookie sheet causes them to spread more, making thinner, crisper cookies as well.

I am also a fan of gingersnaps.

My understanding is that butter and white sugar make for crunchier cookies while margarine and brown sugar make them softer and chewier.

janbb's avatar

@Judi So how much butter is that?

Judi's avatar

1 cube is ½ cup. Mine tasted good but they are not supposed to expand. Nana would stack them back up into a brick and wrap them in foil, then cellophane. My husband would get his little foil gift and take it off to his room to hide them. They were that good. I have not perfected them yet, but I’m having fun trying. I think the tines on my fork were to close together and I think I should put the brick back in the refrigerator for a while before I cut them.

jazmina88's avatar

Agree for biscotti

janbb's avatar

@Judi Oh – we get our butter in sticks here; that’s why it was confusing to me.

bkcunningham's avatar

I wondered the same thing, @janbb. One stick of butter is ½ cup. So, a stick is a cube. You learn something new everyday.

Judi's avatar

Wow. Is that a regional thing? My family always called it a cube of butter, but now that you say it, I have heard others use stick. (My mom’s family were share croppers. I Think they started in Oklahoma but ended up in New Mexico and California.)

Kardamom's avatar

@Judi My family also came from Oklahoma and then to New Mexico (where some stayed) and the rest continued to Californy. Small world.

Judi's avatar

@Kardamom , They probably knew each other. My family went back to New Mexico where I was born, then my dad migrated us to Oregon. Do they use a cube of butter or a stick?

Kardamom's avatar

We’ve always used both. I read a lot of recipes, though. : )

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