How to host your very own Kabul coffee morning

Posted by Hollie Cruickshank in Bonus Material, Book News, Recommended Reading, Sphere

The Little Coffee Shop of Kabul ebook is currently £2.99 for a limited time only. This is the perfect book club read following the lives of five women as they come together and form a unique bond in one of the most dangerous places on earth.

It's the perfect excuse to get your friends together and discuss this touching story. To help you host your very own Kabul coffee morning why not try these two fantastic recipes, one by the author herself?

Chococino Coffee
by Deborah Rodriguez

One 500ml glass filled with ice
Two shots of milk chocolate syrup
Two shots of espresso
Fill glass with milk and blend until smooth.

Delicate Afghan Butter Cookies
by Humaira Ghilzai and Katie Morford

¾ cup butter (1½ sticks), softened to room temperature
¾ cup sugar
2 egg whites
2 cups white rice flour
½ tsp ground cardamom
¼ cup coarsely chopped pistachios
¼ cup shelled whole pistachios
Preheat oven to 350°F (180°C).

Beat butter and sugar with an electric mixer until light and creamy.
Add the egg whites and mix until smooth. Gradually add the rice
flour, cardamom and chopped pistachios. Mix well. Scoop up a
tablespoon of dough and set on a baking tray (ungreased is OK).
Flatten the dough with the palm of your hand. Next, press the back
of a fork into the dough, making a criss-cross with the tines of the
fork (like you would with a peanut butter cookie). If the fork begins
to stick, dip it in a glass of cold water from time to time. Place a
pistachio in the centre of the cookie. Continue with the remainder
of the dough, setting the cookies 1½ inches apart.

Bake for 12–14 minutes until just a hint of colour appears around
the bottom. Cool before eating.