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Dans la lune

November 5, 2015

Espresso coffee lace cookie

coffee lace cookie

coffee lace cookie3

Espresso coffee lace cookie

Print this recipe
Serving Size
about 20 lace cookies
Prep Time
10 minutes
Cook Time
30 minutes

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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