![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/mocha-latte-logs/&media=https://blythesblog.com/wp-content/uploads/2015/12/Mocha-Latte-Logs-1920x850.jpg&description=When my husband and I lived in England my family was obsessed with <a href="https://www.amazon.com/McVities-Cafe-Noir-200g/dp/B00493U88S"><span style="color: #420178;">McVities Cafe Noir Biscuits</span></a>. They are crunchy coffee flavor biscuits with a digestive base. I've yet to find them in the US, so I decided to make these, which do taste like them and I must say do look like logs. These Mocha Latte Logs are very easy to make and really delicious. data-pin-do=)
Mocha Latte Logs
December 20, 2015
When my husband and I lived in England my family was obsessed with McVities Cafe Noir Biscuits. They are crunchy coffee flavor biscuits with a digestive base. I've yet to find them in the US, so I decided to make these, which do taste like them and I must say do look like logs. These Mocha Latte Logs are very easy to make and really delicious.
- Prep: 30 mins
- Cook: 10 mins
- Yields: Makes about 4 dozen
Directions
1Preheat the oven to 350° F.
2In a large bowl, beat butter with an electric mixer on medium speed until fluffy. Beat in melted chocolate, vanilla, egg and 1 Tablespoon instant espresso coffee powder. Gradually beat flour into the butter mixture until well blended.
3Roll dough into a ball; flatten ball slightly. Cut dough into 8 equal wedges; roll each into an 18” rope. Cut each rope into 6 - 3” pieces. On ungreased cookie sheets, place rolls 2” apart. Using tines of a fork, make lines along each log.
4Bake 10 - 12 minutes or until firm but not browned. Remove from cookie sheets to a cooling racks. Cool completely, about 10 minutes.
5Place waxed paper on the counter under the cooling racks.
6In a pyrex measuring cup or bowl, microwave the cream on high for 15 seconds. Stir in the 2 teaspoons of instant espresso coffee powder until dissolved. Using a whisk, beat in the powdered sugar and stir until smooth. Dip both ends of each log into the glaze. Place on cooling racks until dry, about 30 minutes.
Recipe from Pillsbury Kitchens.
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