Makes 36 cookies
(It’s quite a stiff dough and not easy to use a piping bag. You can also spoon the mixture on a baking sheet. The cookie has a wonderful shortbread texture, but it is not very sweet and is suitable for adults. Serve with strong coffee or a delicious liqueur.)
- 500 ml (2 c) flour
- 60 ml (¼ c) cornstarch (Maizena)
- 265 ml (1 c + 1 tbsp) butter, softened
- 80 ml (1/3 c) brown sugar
- 80 ml (1/3 c) good instant coffee
- coffee beans to decorate
1 Line a baking tray with baking paper.
2 Sift the flour and cornstarch together in a large mixing bowl.
3 Cream the butter and sugar until light and fluffy. Add the coffee and then the flour.
4 Spoon the batter into a piping bag fitted with a 2cm star nozzle. Sprace the cookies of about 4.5 cm 2 cm apart on the baking sheet.
5 Press a coffee bean on top of each cookie. Place cookies for about 2 hours in the refrigerator.
6 Preheat the oven to 160 ° C.
7 Bake for 25 minutes until done. Turn the baking sheet after 15 minutes to allow the cookies to bake evenly. Let cool completely on the baking sheet.
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