2 1/3 cups of wheat flour
1 cup of granulated sugar
1 cup of softened butter at room temperature
1 1/2 teaspoons of active dry yeast
1 teaspoon of instant coffee powder
4 large eggs
1 pinch of salt
Accompaniments
Biscuit cutter with a 6 cm diameter
2 1/3 cups of wheat flour
1 cup of granulated sugar
1 cup of softened butter at room temperature
1 1/2 teaspoons of active dry yeast
1 teaspoon of instant coffee powder
4 large eggs
1 pinch of salt
Accompaniments
Biscuit cutter with a 6 cm diameter
Mix the flour, yeast, salt, and coffee powder in a bowl
Set aside
In another bowl, mix the eggs, sugar, and butter until well combined
Finally, add the softened butter
Stir to combine
Combine the contents of both bowls, stirring until just combined
Refrigerate for two hours
Divide the dough into four portions
On a surface dusted with wheat flour, roll out one portion of the dough to a thickness of 0.5 cm using a rolling pin
Cut out rounds with the biscuit cutter and place them on an oiled baking sheet
Repeat the process with the remaining dough
Heat the oven to medium temperature
Bake the cookies for 20 minutes or until lightly golden brown
Allow to cool before removing from the baking sheet.
