What do you get when 30 of Australia’s best bakers come together? You get your next baking bible, of course! The Baker’s Book has just been released and is chock-full of recipes and kitchen wisdom that celebrate Australia’s delicious foodie scene. There are over 60 recipes, both sweet and savoury, and everyday and occasion-worthy.

Today, we’ve got a sneak peek at one of the scrummy recipes inside – tiramisuki (that’s a tiramisu and cookie hybrid) by Alisha Henderson (@sweetbakes_)!Images and text from The Bakers Book edited by Ruby Goss, photography by Rochelle Eagle, illustrations by Beci Orpin. Murdoch Books RRP $45.

My criteria for the perfect cookie is one that’s thin rather than chunky, and tender and gooey in the centre with buttery crackly edges. These cookies are precisely that and can stand on their own, but tiramisu on top takes them to another decadent level.

INGREDIENTS
Serves 12

Cookie dough
1 tbsp ground espresso coffee beans
225g butter, at room temperature
80g brown sugar
200g caster (superfine) sugar
80g mascarpone cheese
1 tbsp Kahlua (optional)
250g plain (all-purpose) flour
50g cornflour (cornstarch)
1 tsp salt
2 tsp baking powder
120g dark chocolate chips

Tiramisu frosting
1 tbsp ground espresso coffee beans
150g mascarpone cheese
1⁄3 C (40g) icing (confectioners’) sugar
1 tsp vanilla extract or vanilla bean paste
1 tsp Kahlua (optional)

To finish
unsweetened cocoa powder, for dusting

METHOD
For the cookie dough, start by stirring the ground coffee with a little hot water to steep.
In a stand mixer with the paddle attachment, cream the butter and sugars for 4 minutes on medium–high speed.
Scrape down the bowl, add the mascarpone and beat for a further 2 minutes. Add the steeped coffee and Kahlua, if using, and beat for 1 minute.
Add the flour, cornflour, salt and baking powder and beat on low speed to combine. With the mixer still on low speed, stir the chocolate chips through the mixture.
Divide the dough (it’s quite a sticky batter) into 24 pieces about 55g each, roll them into balls and seal in an airtight container. Freeze for at least 12 hours (and up to 2 months). The long resting time ensures a tender cookie in the end.
Preheat the oven to 180 degrees Celsius fan-forced (200 degrees Celsius conventional) and line a baking tray with baking paper. Arrange the cookie balls on the prepared tray about 3 cm apart.
Bake for 12 minutes, or until the edges are golden brown. Leave the cookies on the tray to cool completely before frosting.

For the tiramisu frosting, again start by stirring the ground coffee with a little hot water to steep.
In a stand mixer with the whisk attachment, beat the mascarpone, icing sugar, steeped coffee, vanilla and Kahlua, if using, on high until stiff – don’t overbeat or the mixture will split.
Spread the tiramisu frosting across the tops of the cookies.
Finish with a dusting of cocoa powder. The cookies will keep for 2 days in the fridge.