The recipe is very easy to prepare, and only require a mixing bowl and spatula.
Daisy Mocha Cookies
Recipe adapted from Agnes Chang "I Can Bake"
(A) 250g butter
120g castor sugar
1 egg yolk
1 1/2tsp coffee paste
(B) 420g plain flour, sifted
60g chocolate rice
Decoration: Some chocolate chips
1) Put all ingredients A into a mixing bowl and cream till well combined.
2) Mix in ingredients B and form into a firm pliable dough.
3) Place the dough in between 2 layers of grease-proof paper and roll it to 3mm thick.
4) Cut with daisy-shaped cookie cutter and arrange the shapes on a greased baking tray. Decorate each centre with a chocolate chip.
5) Bake in pre-heated oven at 180 deg C for about 15 - 20 mins, till lightly brown. Leave to cool before storing.
1) I reduced the sugar to 100g and level of sweetness is just right for me.
2) I replaced the coffee paste with 1 1/2tsp hot water and 2tsp nescafe granules, as I didn't want to buy the coffee paste which I know I will hardly use.
3) Work on a small portion of dough at a time, and put the remaining dough in the fridge. It's much easier to work with the dough when they are just out of the fridge.
Verdict: The cookies are crunchy & crispy, the coffee taste is mild and not over-powering. For a non-cookie person, I don't mind eating them at all. T prefers this over the Sugi cookies.
I'm also submitting this to Aspiring Bakers #3: My Favourite CNY Cookies hosted by j3ss kitch3n.