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Ingredients
| salted butter: 250 g (softened) |
| caster sugar (superfine): 55 g |
| vanilla extract: 1 tsp |
| all-purpose flour: 225 g |
| instant coffee: 1 Tbl |
| water: 1 tsp (boiling) |
Latte Shortbread Dipperss
Credit: Food.com
User rating:
-
Prep Time
3 min -
Cook Time
15 min -
Servings
20 serving(s)
Tags
- Beat butter, sugar and vanilla in small bowl with electric mixer until smooth. Transfer to a large bowl, stir in flour in two batches. Dissolve coffee in water, stir coffee mixture into dough. Spoon mixture into piping bag fitted with a 2cm fluted tube. Pipe 6cm lengths about 2.5cm apart onto trays. Sprinkle with 1 tbs demera or white sugar if desired. Bake 160C for about 15 minutes. Cool on tray.
- Thermomix instructions.
- Mill sugar, 10 sec, speed 9.
- Add butter and vanilla and mix 1 minute, speed 4. Scrape jug and mix 20 seconds, speed 4.
- Add flour and mix 20 seconds, speed 2. Scrape and mix for another 10 seconds, speed 2.
- Add coffee mixture and mix 20 seconds, speed 2. Check to see if coffee is properly mixed. Mix another 10 seconds if necessary.
- I found refrigerating for 1/2 hour before baking improved the look of the biscuits.