Malaysia
Thailand
Coffee Bean Cookies
Ramuan
- 10 ml of Hot Water
- 1 Egg Yolk
- 70 g of Butter
- 140 g of Flour
- 5 g of Cocoa Powder
- 30 g of Homsweet Pure Crystalline Fructose
- 15 g of ZHULIAN Premix Coffee with Collagen & Kacip Fatimah
Preparation
- Dissolve ZHULIAN Premix Coffee with Collagen & Kacip Fatimah in hot water.
- In a big bowl, whisk Homsweet Pure Crystalline Fructose, egg yolk and butter together, then pour in the Coffee solution and blend it well until it turns into a paste forms with no lumps.
- Sift in the flour and cocoa powder, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Roll the dough into oval shape, about 6 g each, and use a sharp knife or bread lame, score the doughs in the center.
- Place the "coffee beans" on a baking tray lined with parchment paper or silicone baking.
- Bake in the preheat oven at 170°C for 20 minutes.
