Finally, after a week of warm-destructive, this night there was a good time. Not that I have anything against the heat, but with all this nice weather I have not turned the oven for a whole week! Also, Friday morning I went out to buy a dress, and returning to the center I stopped in a bookstore ... Of course the first thing I did was fly very department in the "kitchen" to browse, so I came across this book that, despite the initial distrust (it seemed strange that he had such a low price), I decided to buy. Now, I do not know if it happens to you, but when I have a new recipe for the hands and, looking through, I review many recipes, each one better than the other, I always have an unbridled desire to try to prepare at least one, both for whether it was worth buying the book:)
So, this morning, after some difficulty (I open the fridge and I realize I have less than a pound of butter and to be completely run out of milk!), helped by freshness donated by the torrential rain of the night, I turned on the oven to 180 degrees and I started to cook one of the simplest recipes in the book, the biscuits with coffee, just be sure not to damage ... The result was excellent and the aroma is given off which was fantastic!
Below we report the complete recipe on the side with the changes that I made ... Bon appetit;)
KISSES COFFEE
Ingredients (for about 30 servings): 3 cups (375 g) self raising flour - I used 200g of wheat flour, 175 g Manitoba half a bag of flour and baking powder-, 160 g of butter into small pieces, 1 / 2 cup (125 g) sugar - cane-; 1 egg, lightly beaten, 1 tablespoon of ground coffee - to do so that they could eat my little sister, I used a tablespoon of barley-soluble , 1-2 tablespoons of ice water.
Preparation: Preheat oven to 180 ° C. Brush two baking trays and line with parchment paper. Sift the flour into a large bowl. Add butter and rub into flour with your fingertips until it reaches the consistency of bread crumbs. Add to the mix the sugar, egg and coffee dissolved in water at one time. Mix ingredients with a flat-bladed knife until a soft dough. Knead lightly to make it smooth.
Roll out the dough between two sheets of baking paper while a thickness of 5 mm. Cut the dough into disks with a diameter of 5 cm with a mold corrugated biscuit ( or the edge of a glass of liquor by those) . Place cookies on prepared baking sheets and bake for 10 minutes, or until they are lightly colored. Move the cookies to a wire rack and let cool completely.
I stopped here, but the recipe goes like this:
coffee butter cream: 80 g butter, 1 cup (125 g) icing sugar, sifted, 2 teaspoons d ' water, 2 teaspoons of coffee powder, 100 grams of white chocolate, melted.
Preparation: Work the butter and the icing sugar with an electric mixer until the mixture is soft and creamy. Combine the coffee dissolved in water and processed to mix completely. Place the mixture into a pastry bag fitted with a fluted nozzle and filled half of the biscuits. Close the biscuit stuffed with another cookie and press lightly. Drain or decorated with white chocolate melted. A pleasure, enriched with a chocolate-covered coffee beans at center.
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