- Iced Coffee Cookies.jpg (43.72 KiB) Viewed 34 times
Takes: 1 hour (plus cooling and setting time)
Serves: 30 (makes)
No nutritional information available.
Ingredients
- 150g butter, softened
- 120g caster sugar
- 1 egg yolk
- 2 tsp instant coffee dissolved in 1 tsp boiling water
- 180g plain flour
- 120g ground almonds
- 100g walnuts very finely chopped
For the coffee glaze:
- 400g icing sugar
- 2 egg whites
- 2 tsp instant coffee dissolved in 1 tsp boiling water
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line two baking sheets with baking paper. Beat the butter and sugar together in a large mixing bowl until smooth. Add the egg yolk and beat to combine. Stir in the coffee, then add the flour and ground almonds and bring everything together to create a smooth dough.
2. On a clean, lightly floured work surface, roll out the dough into a large rectangle about 4mm thick. Cut out circles using a medium sized round cookie cutter. Re-roll the trimmings to cut as many cookies out of the dough as possible.
3. Arrange the cookies on the prepared baking sheets and bake in the preheated oven for 8 - 10 minutes, until firm and golden. Leave to cool on the baking sheet for about 5 minutes. Transfer to a wire rack to cool completely.
4. Meanwhile, for the glaze, mix the icing sugar, egg whites and coffee together until smooth. Spread the coffee glaze over the cold cookies and sprinkle the chopped walnuts around the edges. Store in an airtight container between layers of baking parchment and eat within 3 days.
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