The coffee that gives us energy and wakes us up in the morning gives this recipe its unique aroma and flavour in buttery crispy cookies and better than Stelios Parliaros to provide the recipe.
Materials
For 500-550 gr.
240 gr. flour for all uses
160 gr. butter at room temperature
120 gr. granulated sugar
2 tsp. sweet instant coffee, powder
40 gr. espresso coffee (drink)
For baking
brown sugar , for sprinkling
white of 1 egg, slightly beaten
Procedure
Step 1
In a stand mixer, beat the butter with the sugar until the mixture turns white and fluffy. Dissolve the instant coffee in the espresso and add the mixture to the mixer. Add the sifted flour and beat until you have a homogeneous dough.
Step 2
Cover the dough with a film and leave for about 2 hours in the refrigerator to chill and rest. Roll out the dough into a 3 mm thick sheet with the help of a rolling pin and cut cookies with a 5-6 cm diameter cookie cutter.
Step 3
Place the cookies on the baking sheet lined with non-stick paper, brush with egg white and sprinkle with brown sugar. Bake in a preheated oven at 160°C for about 20' until golden and crispy.
Tips: You can decorate the cookies with whole coffee beans: before baking, place one bean in each cookie.
READ MORE: Classic mosaiko by Stelios Parliaros.
