A knockout combination of sweet condensed milk and strong espresso, all rolled into one delicious sugar cookie!
- Yields: 26 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
220 g butter, room temperature
200 g condensed milk (save the rest for your coffee)
2 Tbsp (30 ml) instant espresso coffee or good quality instant coffee
1 tsp (5 ml) vanilla extract
340 g cake flour
2 tsp (10 ml) baking powder
½ tsp (2,5 ml) salt
26 coffee beans for decor (optional)
Place the butter and sugar into the bowl of a stand mixer and cream to combine. Add the condensed milk, coffee and vanilla and mix to combine.
Whisk the flour, baking powder and salt together. Add to the creamed butter mix in batches, while mixing on low speed, until combined. Remove the bowl from the stand mixer and use a spatula to scrape down the sides of the mixing bowl, ensuring that there are no dry spots.
Cover and place the dough into the fridge to chill for 30 minutes.
Preheat the oven to 180 ºC and line a baking tray with baking paper.
Remove the dough from the fridge and portion it into 35 g balls. You will need to bake the cookies in stages, unless you have an oven that can fit 2 trays next to one another. Roll the balls to make them as round as possible, then place them on the paper-lined baking tray spaced apart.
Use a side plate or a tumbler to press the cookie balls flat, then place a coffee bean in the centre of each cookie and lightly press it down.
Bake the cookies for 12-15 minutes or until the edges just begin to brown. Allow the cookies to cool for 5 minutes on the baking tray, then move them to a rack to finish cooling. Repeat the process until you have baked all the cookies.