Coffee biscuits: The recipe for delicious biscuits with an intoxicating scent

How to make coffee biscuits

Step 1

Dissolve the instant coffee in a cup with 2 tablespoons of lukewarm espresso coffee1 until a kind of cream is formed.

step 2

Separately, beat the soft butter and sugar in a bowl until creamy2.

step 3

Add coffee cream3.

Step 4

Add the sifted flour4.

Step 5

Add the egg and sift the bitter cocoa powder5.

Step 6

Knead quickly with your hands6until a smooth and homogeneous mixture is obtained.

Step 7

Form a loaf, wrap it in cling film and leave to rest in the fridge for half an hour.

Step 8

Once the time has elapsed, form small, walnut-sized portions of dough into many slightly oval balls8.

Step 9

Place them on a baking tray lined with baking paper and gently press them flat with your fingertips9.

Step 10

Using a toothpick or the tip of a knife, make an “S” cut in the surface of the cookies10 to simulate a coffee bean and leave to cool in the fridge for a further 15 minutes, then place in the oven at 170°C for about 20 minutes.

Step 11

Once the cookies are cooked, remove them from the oven and allow them to cool completely before removing them from the pan. Then arrange them on a serving plate11, take them to the table and serve.

Advice
In this recipe we have used instant coffee, which, when mixed with a drop of espresso, creates a kind of cream that is added to the rest of the ingredients. However, if necessary, you can use only the coffee from the moka or, if the preparation is intended for children, replace it with the same amount of barley

For chocolate covered coffee beans, you can pour a dark glaze over the shortbread cookies as soon as they come out of the oven. Let set for a few hours. Room temperature. For a softer and melt-in-the-mouth result, you can add 1/2 packet of baking powder for desserts to the dough.< /span> a> Baking powder

If you want cookies with a rustic consistency and an even more intense flavor, you can dip them in instant coffee powder. Don’t forget to let them harden in the fridge for at least a quarter of an hour before baking so that they don’t lose their characteristic “grain” shape when baked.