Espresso Cutout Cookies 特濃咖啡印模曲奇

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.
這是EC聖誕節做給朋友們的其中一款曲奇。跟印模牛油曲奇抹茶印模曲奇朱古力印模曲奇等口感鬆脆的曲奇不同的是, 這些咖啡口味的曲奇質地十分酥鬆。以上的食譜在麵粉,糖,牛油和液體比例上幾乎是一模一樣的,EC只是使用不同的糖和麵粉去改變其質地。有關更多材料選擇可參考雲尼拿唧花牛油曲奇

Espresso Cutout Cookies

Makes 36


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


低筋麵粉 160克
糖粉 60克
即溶特濃咖啡粉 1/2湯匙
鹽 少許
無鹽牛油 (凍和切件) 115克
大蛋蛋黃 1個 (17克)
雲尼拿醬或純雲尼拿香油 1/2茶匙

Directions 做法

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.
焗爐預熱325ºF/160ºC ,把曲奇排放在墊了牛油紙的烤盆上,放入焗爐焗約20分鐘或至曲奇邊緣微微轉金黃色後取出,請根據自家焗爐調整火力和時間,讓曲奇在烤盆上靜置數分鐘後可轉移到鐵架完全放涼。

If you want to republish this recipe, please link back to this post.

EC Bakes 小意思 Facebook 專頁

© Copyright 2020


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Website Powered by

Up ↑

%d bloggers like this: