Zutaten
Mehl100 grams
Butter60 grams
Flüssige Milch1 teaspoon- Nescafe1 teaspoon
Zucker2.5 tablespoons
Salz0.1 pinch
Puderzucker1 cup- Flüssige Milch4 teaspoons
- Nescafe0.3 teaspoon
Maisöl1 teaspoon
Schokolade30 grams
Schritte
- 1
In a bowl, beat the butter slightly, then add the sugar and beat at medium speed for two minutes.
2 MinBenötigte Werkzeuge:
Rührschüssel - 2
Add the dissolved Nescafe, liquid milk, flour, and salt, and stir the mixture with a spatula without over-kneading until the ingredients are combined.
3 MinBenötigte Werkzeuge:
Spatel - 3
Gather the dough, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
30 Min - 4
Roll out the dough between two sheets of parchment paper to a thickness of 3 mm and cut out small circles of 3.5 cm in size, then place them on a shallow baking sheet lined with parchment paper, and bake in the oven at 170 degrees until cooked.
10 MinBenötigte Werkzeuge:
Backblech
Ofen - 5
Remove the baking sheet from the oven and let it cool completely.
5 Min - 6
To make the coffee cream, in a bowl, mix the powdered sugar, oil, dissolved Nescafe, and 2 tablespoons of milk to achieve the desired thickness for the cream (you can add a little more milk).
5 MinBenötigte Werkzeuge:Rührschüssel - 7
Pour the cream into a pastry bag, draw a slightly smaller circle on each piece than the cookie, and fill it with cream, then let the cream dry on the cookies. Drizzle the melted chocolate over the cream and serve the coffee cream cookies cold.
5 MinBenötigte Werkzeuge:
Spritzbeutel
Nährwertangaben
Mehlpro 100gButterpro 100gFlüssige Milchpro 100gZuckerpro 100gSalzpro 100gPuderzuckerpro 100gFlüssige Milchpro 100gMaisölpro 100gSchokoladepro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.