Espresso Shortbread Cookies 特濃咖啡牛油酥餅

I made these cookies for the annual Community Day held at our church in June. They are simple to make and most of all, egg-free! I created 4 different flavours (original, espresso, chocolate and matcha) and today I’m sharing with you the espresso ones. I packed these little cookies in sealed food bags and, together with other goodies made by other sisters at church, gave them out to the neighbourhood who joined the event. It was a bit windy in the morning but the overall event was very successful. We are greatful that we had an opportunity to invite our neighbourhood to get to know about our church and to bring them to Jesus by telling them the gospel.

Whenever I made these type of cookies, the feedback I received the most was like “oh they are so good and taste like Jenny’s Cookies!!!”. The ones from Jenny’s are piped cookies I believe. Mine are hand shaped into little discs. For cookies to be like “Jenny’s cookie”, it is quite important for the cookies to rest for a day to attain the best texture and flavour. If you want the cookies to be even more crumbly and melt-in-the-mouth, increase the ratio of cornstarch to all purpose flour to a one to one ratio or even replace all purpose flour with pastry flour. However, you will need to make sure that you pack them with caution so they won’t fall apart during transportation. If you prefer using unsalted butter, add a quarter teaspoonful of salt at the very beginning when you whip the butter so that the salt would be evenly dispersed throughout the butter.
每當製造這款曲奇時,EC得到最多的評語就是“好好食好似Jenny Cookie呀!”。沒有記錯的話,珍妮曲奇是擠花曲奇,EC則是用手塑造成小圓餅的形狀。若想曲奇與珍妮曲奇的口感相似,特別要注意的細節就是曲奇焗好冷卻後要放室溫休息一整天,待其回油和質地變得更紮實,這樣才是最佳的食用時候。若想曲奇質感更酥鬆、更入口即溶,那麼便可將粟粉與中筋麵粉的比例調至1比1,甚至使用低筋麵粉代替中筋麵粉,可是就必須注意包裝的時候要十分小心,以免在運送途中弄碎曲奇。若家中沒有含鹽牛油則可改用無鹽牛油再自行加鹽(大約1/4茶匙左右吧)。鹽要在最初攪拌牛油的時候加入,這樣做可讓鹽的咸味更均勻地分散在牛油當中。

Espresso Shortbread Cookies

Makes 30

150 g salted butter (slightly softened)
60 g icing sugar
110 g all purpose flour
90 g cornstarch
2 tsp instant espresso powder (I used Nescafé Gold Espresso Instant Coffee)

含鹽牛油 (少許回溫) 150克
糖霜 60克
中筋麵粉 110克
粟粉 90克
即溶特濃咖啡粉(EC用雀巢咖啡金牌特濃咖啡) 2茶匙

Directions 做法

In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, beat butter at low speed until smooth. Add espresso powder and mix until incorporated (mix with the tiniest amount of hot water to dissolve the espresso power first if it is not in a fine powder form). Add icing sugar and mix briefly, then switch to medium speed and beat until mixture has lightened slightly. Scape down the sides of the bowl as needed

Add cornstarch and mix at low speed until mostly incorporated. Add in the flour and mix at low speed until mostly incorporated. Switch to a spatula and finish mixing by hand while scraping the sides of the bowl to form a soft and pliable dough. Do not over-mix. Cover the bowl and let rest at room temperature for 15 minutes. In the meantime, preheat the oven to 325℉/160℃ with fan.

Divide the dough evenly into 30 portions, 13 to 14 g each. Roll each into a ball then arrange the dough balls onto a parchment paper lined baking sheet. Gently flatten the dough balls into thick disc with your palm. The dough will spread a little in the oven so make sure to leave enough space between them.

Bake for 20 to 25 minutes until the colour is slightly golden. Remove from the oven and cool cookies completely on the cookie sheet on a cooling rack. For better flavour, store cooled cookies in an airtight container and allow the cookies to rest and develop flavour for 24 hours before consuming.

I packed the cookies in sealed food bags to promote our new ministry.

Cupcakes prepared by another sister.

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