Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Shortbread dough
How it's done
Shortbread dough
Place the flour, icing sugar, cocoa powder and salt in a bowl, mix. Add the butter and rub together using your hands to form an even, crumbly mixture. Dissolve the coffee in the water, add along with the egg yolk, mix quickly to create a soft dough – do not knead. Flatten the dough, cover and leave to chill for approx. 1 hr.
To shape
Divide the dough into 30 portions, shape into balls and flatten them a little to form ovals, place on a baking tray lined with baking paper. Place a toothpick across the middle of the ovals and press down to create the characteristic coffee bean shape. Cover the biscuits and leave to chill for approx. 30 mins.
To bake
Approx. 12 mins. in an oven preheated to 175 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
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