Yield: about 50 pieces of 3cm diameter round cookies
1 tsp instant coffee powder
~1/4 tsp hot water
80g unsalted butter, softened
60g icing sugar
1/8 tsp salt
30g egg white
140g top/cake flour
1. Line a baking sheet with parchment paper. If the weather is hot, keep the baking sheet in the fridge before use.
2. Mix instant coffee powder and hot water into a paste. You may use 6g of coffee paste/essence to replace.
3. Whip softened butter using a hand whisk, till it becomes light and pale.
Butter can melt relatively fast during hot weather, try not to let the butter soften too much. If the butter becomes glossy, return it to the fridge for awhile to lower the temperature. Over-softened butter cannot effectively trap air.
4. Add in icing sugar and salt, and continue to whisk till well combined.
5. Whisk in the egg white in two batches.
6. Add in the coffee paste.
6. Add in the flour and mix well using a silicon spatula. Stop mixing once you see no flour.
7. Transfer the dough to a pastry pipping bag fits with a 0.8cm round or triangular tip.
8. Pipe the dough in a spiral direction till you reach a diameter of about 3 cm. Allow gaps between rows and columns.
9. Bake the cookies in a pre-heated oven set at 175 to 180 degree Celsius for about 10 to 12 minutes. The cookies are baked through, if a darker brown ring appears at the edge of the cookies.
10. Allow the cookies to cool down before keeping in an air-tight container. Enjoy :)