coffee biscuits
Low gluten flour 100 grams | Anchor Butter 50 grams |
Powdered sugar 30g | Cocoa powder 5 grams |
Starbucks Colombian Coffee 2 strips (6.6 grams) | Light cream 10 grams |
Step 1
Butter softened at room temperatureStep 2
Add powdered sugar and stir until there are no lumpsStep 3
Add coffee powder (I like coffee with a higher bitter taste, so I used Starbucks via concentrate with a stronger taste. Generally, 5-10 grams of black coffee at home can be used, so you can decide the amount yourself)Step 4
Add cocoa powderStep 5
After stirring evenly, add the light cream and continue to mix evenly (if there is no light cream, you can use milk instead, but you may need to increase the amount of flour. This should be added according to the state of the dough)Step 6
Sift in low-gluten flourStep 7
Mix well with a spatula and knead with your hands to form a smooth dough.Step 8
Roll the dough into a long strip and cut it into small equal pieces (approximately the same size is enough, large and small are more realistic)Step 9
Use your palms to knead the dough into an oval shapeStep 10
Use a scraper to make a cut in the middle (the dough is very soft, be careful not to cut it when cutting)Step 11
Thump thump thump! My breakfast machine is here to join in the fun again (there are no oven stars floating around). Preheat the breakfast machine to 175 degrees and bake it for 15 minutes (for those who have an oven, bake it at 170 degrees for 18-20 minutes).Step 12
The recipe amount is 12 pills in a breakfast machine at a time, and a total of 36 pills were made.Step 13
Isn’t it a very eye-catching biscuit? Hurry up and make it and let this “coffee bean” shock your circle of friends~~~ Coffee biscuit cooking tips