Coffee Swirl Cookies - Asha Pai
Method:
5 tbsp butter, 1 cup sugar powder, 2 tbsp milk. Beat these together till soft and creamy. Add 1 egg and 1/2 tsp of vanilla beat till incorporated. Add 2 cups of flour mix well. Now add 1 and 1/2 tbsp of instant coffee to this and mix. Consistency of the batter should be soft and sticky. May add a tsp or so of milk to adjust consistency. Put the batter in a piping bag with a star nozzle and make rosettes or swirls on baking sheets. (sprinkle coffee granules above the swirls- optional) Bake at 180C for 12 to 15 mts. This is a soft cookie.. I haven't yet tried baking this without using eggs.
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