Baking Corner: Coffee Cookies

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.

*

Coffee Cookies

File 18-01-2016, 11 03 44 AM

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. 

Preliminary Method:

  1. Prepare all ingredients and placed them in separate bowls.
  2. Line the baking tray with parchment paper.
  3. Preheat the oven to 160’C

Method:

  1. Mix the sieved plain flour with baking powder in a mixing bowl.
  2. In a separate mixing bowl, beat butter until fluffy.
  3. Add sugar and mix well.
  4. Add coffee essence or its replacement.
  5. Fold in dry ingredients in #1 in few instalments until all flour is mixed well.
  6. If the colour of the dough is too light, add half a tablespoon of cocoa powder.
  7. Roll the doughs into balls of about 1.5 cm diameter.
  8. Transfer them into a baking tray.
  9. Make sure that there are enough space in between each balls (about 2 cm)
  10. Use a fork to press the dough halfway down as a pattern.
  11. Bake for 10 min for 160’C or until golden brown.
  12. Leave to cool.
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