Coffee covered shortbread cookies
Vegetarian, Sweet, Biscuit Dough
A small, but delicious, shortbread cookie with a diamond shaped pattern on top.
Keep the cookies in a hermetically sealed container and they will keep for 2 weeks.
Ingredients
Recipe for 12 cookiesShortbread cookie
Coffee wash
Preparation time: 30 min
Preheat your four at 356 °F
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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.
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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.
Keep the cookies in a hermetically sealed container and they will keep for 2 weeks.