150 grams flour
100 grams softened butter
60 grams sugar
30 grams cornflour (cornstarch)
1 tablespoon milk
3 teaspoons instant coffee granules
2 teaspoons cocoa powder
2 teaspoons hot water
1 teaspoon baking powder
In a small bowl, mix instant coffee granules with cocoa powder, add hot water and mix until well combined. Set it aside to cool a little. Beat the soft butter and sugar until light and fluffy, then add the cooled coffee and cocoa mixture and blend well. To that, slowly add the flour sifted with baking powder and cornflour, along with one tablespoon of milk. Continue beating with your mixer until you get a very soft dough-like consistency that doesn’t stick to your hands. Divide the dough into twelve pieces, roll each piece into a ball and place on a cookie sheet lined with baking paper. Bake, in a preheated oven, at 180˚C, for about 10–12 minutes, take them out of the oven (they will be very soft and fragile), and let them harden and chill on the cookie sheet.
