Coffee cookies are one of my brother’s favourite Chinese New Year cookies. These cookies are very addictive; that sweet bitter coffee aftertaste keeps you coming back for more. Heavenly!
There are a variety of cookie designs or patterns that one can make, for example, using a cookie cutter or piping. Since I don’t have the relevant cookie tools, I decide to use a fork to press down a ball dough till halfway down.
When I look at the recipe, I notice how much flour was required; the ratio of flour to butter was almost 1.8:1. This ratio will make the cookie hard and crispy. Brown sugar is required to give the brownish texture but if the colour of dough isn’t dark enough, add half a tablespoon of cocoa powder.
I realise that I do not have coffee essence. A good substitute is to replace it with concentrated coffee. The amount of coffee varies on how strong you want the coffee taste to be. I use a mixture of 3 tsp of coffee powder and 3 tsp of water to give a mild coffee taste.
Ingredients: (about 150 cookies)
- 340 g plain flour (sifted) – updated
- 230 g unsalted butter – updated
- 120 g brown sugar – updated
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) coffee essence*
- 1/2 tsp (2.5 g) cocoa powder (optional)
*coffee essence can be replaced with concentrated coffee. My ratio is 15 g coffee powder = 15 g water.
- Prepare all ingredients and placed them in separate bowls.
- Line the baking tray with parchment paper.
- Preheat the oven to 160’C
- Mix the sieved plain flour with baking powder in a mixing bowl.
- In a separate mixing bowl, beat butter until fluffy.
- Add sugar and mix well.
- Add coffee essence or its replacement.
- Fold in dry ingredients in #1 in few instalments until all flour is mixed well.
- If the colour of the dough is too light, add half a tablespoon of cocoa powder.
- Roll the doughs into balls of about 1.5 cm diameter.
- Transfer them into a baking tray.
- Make sure that there are enough space in between each balls (about 2 cm)
- Use a fork to press the dough halfway down as a pattern.
- Bake for 10 min for 160’C or until golden brown.
- Leave to cool.