Coffee, Chocolate, and NICE Biscuit Cookie Recipe

Originated c.1860, they have simply named the ‘NICE’ biscuit after their, particularly “nice” taste. This was apparently changed when Queen Victoria visited Nice in France and took her favourite biscuits with her.

NICE biscuits are one of those classic English biscuits. You have the digestive, custard cream, Hobnob, Bourbon biscuit, Jammie dodger and all those classics you get in the tea break after church or the snack break in school and they’re just so simple and irresistible at the same time!

But for me, NICE biscuits just ‘takes the cake’! 🍰

As I experimented with cookie recipes and different types of flour substitutes, I decided in one opportune moment to substitute some of the all-purpose flour with ground-up NICE biscuits.

Below is my experimental version of a chocolate 🍫, coffee ☕️ and coconut 🥥NICE biscuit cookie recipe. I used cornflour in this version to make it a little chunkier but feel free to omit this.

Taste: Gooey but crisp, light coconut flavour, not too sweet. Great with a cup of coffee.

Texture: Even and soft cookie texture.

Mood: These are a little more effort with crushing biscuits and the wait overnight if you chose to freeze your cookie dough. Definitely, a good pick if you’re in one of those ‘jazzy’, experimental moods.

Ingredients

DOUGH:

225g unsalted butter

180g brown sugar

120g white sugar

2 eggs

4 tsp vanilla extract

150g AP flour

65g coconut flour

65g ground up NICE biscuits

1 tsp baking powder

2 tsp cornstarch

half tsp bicarbonate of soda

2 tsp salt

200g dark chocolate

MIX-INS:

50g coconut (add more if you loveeeee coconut)

5 table spoons of coffee granules OR 85g

NOTES FOR BEFORE BAKING:

Allow the butter and to sit at room temperature.

If you want your cookie to be gooier and more caramel in texture, I would recommend you leave it in the fridge overnight, or at least for a couple of hours.

Method

Preheat the oven to 190C if baking straight away.
Take your room temperature butter and sugar into a bowl in a stand mixer. Use the paddle attachment and cream together at medium-high speed for 2-3 mins. If your butter is still cold, microwave in increments of no more than 5 seconds. Do not melt your butter in the microwave. It is better to use slightly colder butter than melted butter for this recipe.
Scrape down the sides of the bowl and the paddle so the mixture is consistent.
Add the egg and vanilla and beat on high for 7-8 mins. Check on your mixture every few mins and scrape down the paddle and the sides of the bowl as needed.
Crush 65g of NICE biscuits with a zip-lock bag and a rolling pin or put this in a food processor and give it a blitz until it’s an even crumby texture.
Measure your flour, baking powder, bicarbonate of soda, coffee granules and salt together and mix them with a spot in a separate container.
Add your dry ingredient and set mixer speed to a low. Mix until tech ingredients are evenly distributed for about 15-45 seconds. Scrape down the sides of the bowl with a spatula.
Chop up 200g of dark chocolate into small jagged chunks. Measure out your coconut too.
At low speed, mix just until the chocolate and coconut are incorporated, for no more than 30 - 45 seconds.
If you’re eating these straight away, use an (approx) 2 3/4oz ice cream scoop and space the cookie dough blobs out on a tray.
Bake for around 12 - 15 mins. Make sure you account for any hot spots in your oven by rotating halfway through baking. Remember, it’s always safer to bake for less time than more because you can always put the cookies back in the oven. The cookie will also come out MUCH more gooey than it appears when it’s cooled if you’re looking for a really gooey texture on the inside.