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- Heat the milk and dissolve the instant coffee.
- Whisk the butter, then add the sugar and whisk until creamy.
- Whisk in the egg yolk, then the coffee mixture.
- Sift in the flour, cocoa and cornstarch and gently combine everything with a rubber spatula.
- When a sticky dough has formed, continue kneading by hand until it becomes a smooth, coherent mass.
- Roll the dough into a thin log and divide into small peaces, about 5g each.
- Shape the pieces into coffee beans, transfer them onto a lined baking sheet and lightly press a line into them with the back of a knife.
- Refrigerate for 1 hour. Pre-heat the oven to 160┬░C.
- Bake for 12 minutes and allow to cool completely.
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