Today’s coffee biscuits only require simple ingredients and can be made in half an hour. The taste is better than The ones sold outside are delicious!
Ingredients
- 100 grams of cake flour
- 75 grams of butter
- 20 grams of powdered sugar
- 10 grams of instant coffee powder
- 25 grams of warm water
- 1 gram of salt.
Instructions
- Prepare all the ingredients. If you don’t have low-gluten flour, you can use regular flour and cornstarch in a ratio of 4:1. Butter should be healthier and more flavorful. If you don’t have powdered sugar, you can use white sugar for cooking. Machine into powder.
- Brew instant coffee with warm water until completely melted, cool and set aside.
- Soften butter into toothpaste with water, add powdered sugar and beat back and forth with chopsticks until it becomes fluffy.
- Add the coffee to the butter in small amounts and several times, stirring thoroughly each time. Never pour it in all at once, otherwise the oil and water will separate.
- Sift low-gluten flour and salt into a bowl, stir evenly, choose your favorite piping nozzle, and put the batter into a piping bag. If you don’t have a piping bag, you can also use a fresh-keeping bag.
- Extrude the pattern, place it on the preheated baking tray, and bake at 165°C for 18 minutes. Pay attention to the coloring in the last few minutes to avoid burning.
- The biscuits are a little soft right out of the oven and will become crispy after cooling. If they are still soft after cooling, they need to be baked for a few more minutes. Store cool biscuits in fresh-keeping bags or boxes in a timely manner to prevent them from softening due to moisture.
