Here is a cutout cookie recipe that I made for my friends during Christmas time. Unlike my Sugar Cutout Cookies, Matcha Cutout Cookies and Chocolate Cutout Cookies that are crispy and crunchy, these espresso-flavoured cookies are actually very tender. All these recipes have pretty much the same ratios in terms of flour, sugar, fats and liquid. How I changed their texture was to use different types of sugar and flour. Read about my blog post, Piped Vanilla Bean Shortbread Cookies for a detailed explanation about the choice of ingredients.
Espresso Cutout Cookies
160 g cake and pastry flour
60 g icing sugar
1/2 Tbsp instant espresso powder
A pinch of salt
115 g unsalted butter, cold and cubed
1 egg yolk, large (17 g)
1/2 tsp vanilla bean paste or pure vanilla extract
無鹽牛油 (凍和切件) 115克
大蛋蛋黃 1個 (17克)
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, icing sugar, espresso powder and salt. Stir well. Add in cold butter cubes and mix on the lowest speed until mixture resembles breadcrumbs or wet sand.
Add egg yolk and vanilla bean paste. Mix on lowest speed until several large clumps have formed. Gently press clumps together to form a dough.
Roll dough in between two pieces of parchment paper or silicone mats for even better results to 1/4 inch thick (I use chopsticks as my guide for thickness). For a smoother dough and better flavor, let dough sheet rest in the refrigerator for at least 3 hours.
Bring dough sheet back to room temperature for 10 minutes. Cut out as many shapes as possible. Collect dough scraps, re-roll and cut out the shapes one more time. Place the shapes on parchment paper and freeze for at least 10 minutes before baking.
Preheat oven to 325ºF/160ºC. Arrange shapes on parchment paper-lined baking sheet. Bake for approximately 20 minutes or until the cookies start to get golden around the edges (adjust baking time according to your own oven). Let cookies sit a few minutes on the sheet before transferring to a cooling rack to cool completely.
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