Coffee Cookie

Coffee biscuits


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!


  • 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.


  1. 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.
  2. Brew instant coffee with warm water until completely melted, cool and set aside.
  3. Soften butter into toothpaste with water, add powdered sugar and beat back and forth with chopsticks until it becomes fluffy.
  4. 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.
  5. 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.
  6. 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.
  7. 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.