Irish coffee curls

Ingredients for 1 servings:

• 100 g butter
• 150 g sugar
• 1 egg(s)
• 1 pinch of salt
• 300 g spelt flour type 630
• 50 ml espresso, strong
• 20 ml whiskey
• 150 g powdered sugar
• 1 tbsp cream, liquid
• n. B. Sugar granules

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 57 minutes

Cream the butter with the sugar, egg and salt until fluffy. Set aside 2 tbsp of the espresso and 1 tbsp of the whiskey. Add the rest to the butter mixture along with the flour and baking powder and knead into a shortcrust pastry. Wrap in cling film and chill for about 2 hours. Roll out the dough in portions between two layers of cling film. Chill the remaining dough periodically as it is very soft. Cut out round cookies and place them on a baking tray lined with foil or paper. Only then cut out the “hole”. Bake in a preheated oven at 150°C (convection oven) for about 10-12 minutes. In the meantime, mix the remaining espresso, the whiskey, the powdered sugar and the cream to make a not too thick glaze. Use this to coat the cookies individually after baking and immediately sprinkle with sugar. Makes about 60 cookies.