Espresso coffee lace cookie
Ingredients
- 100g confectioners’ sugar
- 1 espresso coffee (Used Nespresso machine.)
- 30g unsalted butter
- 25g cake flour (or all-purpose flour)
- 1/3 tsp cinnamon powder
Instructions
- 1. Preheat oven to 170C degree. Line non-stick teflon baking Sheets
- 2. In a medium saucepan, melt the butter, sugar at medium-low heat, stirring occasionally until it is smooth. Remove from heat.
- 3. Add espresso then stir in sifted flour and cinnamon powder.
- 4. Spoon about 1 tsp of batter for each flake, space them about 4 inches apart and make nice disk shapes with the teaspoon. Cookies will spread bigger in the oven! Bake 1 sheet at a time in the middle of the oven until golden brown, 6 to 7 minutes.
- 5. Cool down cookies on sheet for about 1 to 2 mins. Carefully remove them from the sheet. Then transfer to wire racks for complete cool down.
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