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Sunday, 22 January 2017

COPYCAT JENNY COFFEE COOKIES






COPYCAT JENNY COFFEE COOKIES


A) 100g salted butter, cold but softened
     30g icing sugar

B) sifted together dry ingredients:
     25g corn flour
     30g bread flour
     45g plain flour
     
C) 2 tsp instant coffee granules dissolved in 1/2 tsp boiling water

1) cream butter & icing sugar until pale
2) add coffee mixture
3) fold in dry ingredients until just combined
4) put mixture into a piping bag 
5) pipe out on lined baking sheet
6) bake in preheated oven 160'C for 15 min, rotating half way

Note:
1) For this Coffee Variant, I have replaced the rice flour with corn flour.
2) rice flour and corn flour are interchangeable & it does not affect the texture

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