Method (cookies)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the butter and both sugars into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
3. Add the milk. Whip again until combined.
4. Sift in the flour, baking powder, bicarbonate of soda and coffee granules. Mix until just combined. It will make a thick coffee cookie dough. 
5. Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Make a dent in the cookie dough and press a chunk of some dark chocolate (optional) then shape the dough over the chocolate to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example). 
6. Place the cookies on the lined tray with space in-between (leave the dough in balls, don’t press them down  as they will spread when baking.
7. Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
8. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
9. Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
10. You can enjoy them after 10 minutes with a gooey chocolate middle, or make them into the ultimate tiramisu cookie with a creamy mascarpone style frosting. 

Method (mascarpone frosting)

1. In a large mixing bowl, add in the dairy-free butter and cream cheese, whip until light and creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar and add in the vanilla and lemon juice. Whip on high speed for around 5 minutes to incorporate it. Add a splash of dairy-free milk if needed. If the frosting is too thick, add some more chunks of butter. If it’s too soft, add more icing sugar. You want it smooth, creamy and airy. If it ever looks like it’s split, add some more chunks of butter to get it to the right consistency . 
3. Transfer into a large piping bag with a round tip nozzle fitted.
4. Pipe a swirl of the frosting in a swirl on top of each cookie (refer to photos for reference).
5. Add some cocoa powder into a sieve, dust each cookie with cocoa powder.
6. Serve and enjoy!