Cappuccino Shortbread Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g mararine
- 200 g powdered suar
- 3 sachets coffee (cappucino powder), instant
- 2 egg (s)
- 200 g cornstarch
- 300 grams flour
- 200 g chocolate laze
Print Recipe
Pin Recipe Instructions
- Put the soft fat in a bowl. Add sugar, cappuccino powder, egg, cornstarch and a third of the amount of flour. Mix the whole thing well with a mixer on the highest setting. Finally, gradually stir the remaining flour into the dough.
- Pour the dough into a piping bag with a star nozzle and squirt donuts, S-loops or hearts onto a baking sheet lined with baking paper. Bake the pastries at 200-225 ° C (gas: level 3-4) for 10-12 minutes.
- Place the cappuccino shortbread cookies on a wire rack and allow to cool. For the topping, heat the chocolate fat glaze until it is thick. Dip the pastry halfway into the glaze.
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