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
Dough
Icing
How it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Dissolve the coffee powder in the water, add, combine quickly to form a soft, smooth dough – do not knead. Flatten the dough, cover and chill for approx. 1 hr.
Shape
Shape the dough into rolls the width of your finger, cut into pieces approx. 2 cm long. Roll out each piece of dough then shape into a crescent. Place on two trays lined with baking paper.
Bake
Approx. 10 mins. per tray in the centre of an oven preheated to 160 °C. Remove from the oven, allow the crescents to cool slightly on the tray, leave to cool completely on a rack.
Icing
Combine the icing sugar, coffee powder and water in a small bowl, mix well. Decorate the crescents with the icing.
| Shelf life: | Keep in an airtight tin for approx. 2 weeks. |
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