Tuesday, November 4, 2008

Not-so-Crispy Coffee Cookie

An old friend emailed me to asked if I could bake the coffee cookie which he previously bought from Le Cafe.

I have to credit this pix to Le Cafe.

You gotta to try their "Crunchy and thick-cut, with an exquisite texture and a heavenly aroma, these dark square cookies are roughly studded with almonds, coffee granules..." Coffee Cookie... it won the Gold Award in "Sweetest things Singapore’s Best Desserts 2005"

So, this is my boldest copy-cat attempt!


120 g butter
45g icing sugar
160g plain flour
30g almond flakes
1 tbsp instant coffee (or replace with cocoa powder for choc flavour)
1 tbsp hot water


  1. Preheat oven to 180C.

  2. Sift flour and set aside.

  3. Toast almond flakes at 180C for 5 min.

  4. Beat butter and icing sugar together until light and creamy.

  5. Dissolve coffee powder in hot water. Stir coffee solution into butter mixture and beat until combined.

  6. Add flour and mix well. Add almond flakes and stir well to form a dough. Chill for a while.

  7. Divide dough into 2 portions. Shape each into a 4cm thick triangle. Chill for 2 hours. Remove and cut into 1/3 cm thick triangle. Place triangle on a prepared baking pan/tray.

  8. Bake for 15min at 180C. Cool on wire rack. Serve.



    The cookie is not sweet enough. There's far too little almond in it. Also, the cookie ain't crispy enough.

    In short, failed attempt. *tsk tsk*

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