Espresso cookies

Makes 36 cookies

'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }

(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.)

'); googletag.cmd.push(function() { googletag.display('dfp-300x250-6'); }); document.write(''); }

• 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

'); googletag.cmd.push(function() { googletag.display('dfp-300x250-2'); }); document.write(''); }

1 Line a baking tray with baking paper.

2 Sift the flour and cornstarch together in a large mixing bowl.

'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }

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.