Espresso Florets

Summary

Ingredients

• 200 g butter, soft
• 80 g powdered suar
• 1 packet vanilla sugar
• 150 grams flour
• 70 g cornstarch (tapioca or corn starch)
• 20 g cocoa powder
• 50 ml coffee, strong (espresso)

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Instructions

1. Beat the butter, vanilla sugar and powdered sugar until frothy. Add flour, cocoa powder and cornstarch and mix well. Pour in the espresso and beat again.
2. Pour the batter into a piping bag and sprinkle florets on a baking sheet. Bake at 180 ° for 12-15 minutes.
3. The amount is enough for approx. 40 florets. Of course, it also depends on the size.