Coffee Biscuits

Coffee Biscuits

1. Prepare a clean, oil-free and water-free container, put in 170 grams of low-gluten flour and 26 grams of instant coffee powder

2. Another clean container without oil and water, put 130 grams of butter

3. Then add 90 grams of caster sugar. If there is powdered sugar, it is recommended to use powdered sugar; the amount can be increased or decreased according to your preference

4. Beat the eggs in advance

5. After the butter has melted, mix well with the sugar

6. Add egg liquid in portions

7. Stir until the egg and butter are completely fused, then pour in the remaining egg liquid, and then mix thoroughly

8. Sift the flour and instant coffee powder into the butter paste

9. Synthesize a uniform batter

10. Use a spoon to scoop the batter into a non-stick baking pan. I originally wanted to make a shape, and I couldn’t stand someone’s urging, so I had to do it like this.

11. After preheating the oven 180 degrees, place the baking pan in the middle of the oven and heat it up and down for 25 minutes. This is a pan on the surface, the color is not too dark; when it is completely cooled, it will be crispy

12. This is a plate close to the heating tube. It is slightly darker in color and more crispy

13. After the biscuits cool down, you can eat them

Tips:

1. The baking time can be observed by observing the surface of the biscuit. If the surface of the biscuit is slightly yellow, it can be taken out;
2. The amount of sugar is increased or decreased according to personal preference;
3. When the biscuits are baked, the oil output is relatively large, and they can be filled with grease paper or tin foil.