Ingredients
Scale
- 113g Unsalted Butter (softened)
- 1tbsp Instant Coffee Powder + 1tbsp Hot Water
- 30g Icing Sugar
- 1tsp (6g) Salt
- 113g Cake Flour
- 30g Corn Starch
Instructions
- In a bowl, place softened butter and whisk using a hand whisk until it lightens in colour.
- Stir together instant coffee powder and water and pour into bowl. Whisk till lightens in colour.
- Sift in icing sugar and whisk till it is fluffy and much paler in colour.
- Sift in cake flour, salt, and cornstarch.
- Use a spatula and lightly fold the flour mixture in. Once the batter comes together and forms a dough, transfer it to a piping bag with a star tip. I used Ateco 827 open star piping tip.
- Line a baking sheet with baking paper. Pipe dough upwards about 1 cm tall, turn 45° anti-clockwise and pipe upwards about 1 cm tall and turn 45° clockwise and pipe upwards 1 cm tall (reference video below). You should have 3 layers per cookie.
- Place the baking tray with the piped cookie dough in the fridge and chill for at least 1 hour.
- Preheat the oven at 160°C.
- Bake in the oven for 20 mins or until the edges are lightly golden brown. At the 15 mins mark, rotate the tray.
- Once done, transfer cookies onto a cooling rack. Enjoy!