Coffee covered shortbread cookies

Preparation time: 30 min

Preheat your four at 356 °F

• Before the class

  Weigh all your ingredients

  Keep your butter on the table so that it's nice and tempered (soft).

  You will need:

  1 Mixer

  1 Rolling pin

  Parchment paper

  Brush + Bowl+ Fork

  Paper wrap

  Oven

  A round cookie cutter with a diameter of bout 4 cm

• Shortbread cookie

  Weigh all the ingredients

  Put the butter in the microwave until it's nice and soft, about 15 seconds.

  Put your butter in a bowl with the sugar and mix well.

  Add the egg and mix again.

  PAss all your dry ingredients through a sift, add them on top of your butter and sugar mixture and mix again.

  Once your mixture is nice and homogenous, spread it on a large piece of plastic wrap and let it rest in the fridge for 4 hours.

  Then, we will need to slightly mix in in our hands before being able to roll it with our rolling pin. It is always better to do this step on a floured parchment paper, so that the dough won't stick.

  Roll it down to about 5mm thick. It is now ready to be brushed and glazed.

• Coffee glaze

  Whip all the ingredients together and, using a kitchen brush, spread the coffee glaze on top of the cookies and set the cookies in the fridge for a few minutes so the glaze can dry. 

  Then cut the cookies with your cookie cutter and lay them on a sheet pan with parchment paper. Cook at 360F (180C) between 8 and 16 minutes, depending on the size of your cookies.