The rich and spicy aroma of masala chai adds an exotic note to these soft and chewy cookies.
Preheat the oven to 180C/365F/Gas 4. Butter a 10-12 hole muffin tin.
For the cookies, place the eggs, vanilla seeds and sugar in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water). Whisk the ingredients together over the heat until the mixture has doubled in size and is pale and fluffy.
Remove the bowl from the heat and beat in the flour, ground coffee and cocoa powder until smooth and well combined. Pour into the buttered muffin tins and bake for 10 minutes, or until golden-brown and cooked through. Remove from the oven and set aside to cool.
For the jelly, place all of the jelly ingredients into a pan and bring to the boil. Reduce to a simmer and cook until the mixture has thickened. Remove and set aside to cool.
For the topping, place the chocolate into a heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally, until the chocolate has melted. Keep warm.
To assemble, turn the cookies out of the muffin trays. Turn each cookie upside down, then make a small indent in the bottom of each cookie using a teaspoon and fill with some of the jelly. Place the cookies on a wire rack with some greaseproof paper underneath, then carefully pour over some of the melted chocolate over each cookie (the paper will catch any dripping chocolate). While the chocolate coating is still warm, press a coffee bean into the top of each cookie to decorate. Leave to cool and set before serving.
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