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Espresso – florets

updated

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Ingredients for 1 servings:

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

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Not just good for Christmas! Makes about 40 cookies.

Cream the butter with vanilla sugar and powdered sugar until fluffy. Add the flour, cocoa powder, and cornstarch and mix well. Pour in the espresso and beat again. Fill the batter into a piping bag and pipe florets onto a baking sheet. Bake at 180°C for 12-15 minutes. This amount will make about 40 florets. This also depends on the size, of course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Espresso – florets

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