John Myers
Contents
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Ingredients
- 125 g Butter
- 1 tbsp Milk
- 2 tsp Instant espresso powder
- 110 g Sugar
- 0,5 packet Vanilla sugar, corresponds to approx. 4 g
- 1 pinch Salt
- 200 g Flour
- 150 g Orange jam
- 100 g Powdered sugar
- Orange liqueur, alternatively orange juice
- 35 Pc. Mocha beans made from dark chocolate
Instructions
- Melt the butter in a small saucepan and let it brown a little. Then let it cool down. Heat the milk and dissolve the espresso powder in it while stirring.
- Mix the butter with the whisk of the hand mixer until foamy, then add the sugar, vanilla sugar, salt and the espresso mixture. Finally add the flour in portions and knead in. Shape the dough into a ball with your hands and wrap it in cling film and store in the refrigerator for about 2 hours.
- Roll out the dough on a floured surface approx. 3 mm thin. With a cookie cutter, e.g. A circle 3 - 4 cm in diameter, cut out the cookies and place them next to each other on a baking sheet lined with baking paper. Bake in the preheated oven at 180 degrees (or fan oven 160 degrees) on the middle rack for about 10 - 12 minutes.
- Take it out and use the baking paper to put it on a wire rack to cool down. Briefly heat the orange jam and stir until smooth (if you like, add a small dash of orange liqueur). Spread approx. 1 teaspoon of jam on each half of the cookies and cover with a second cookie. Press lightly (not too hard, otherwise the jam will ooze out of the edges).
- Mix the powdered sugar and a little orange liqueur to a glaze. Brush the cookies with it and place a mocha bean in the middle of each.
Nutrition
Serving: 100gCalories: 405kcalCarbohydrates: 64.4gProtein: 3.1gFat: 14.9g
