200 grams plain flour
100 grams Graham flour
150 grams semolina
100 grams icing sugar
3 teaspoons instant coffee powder
3 teaspoons baking powder
1 small egg
250 ml hot water
1 egg white
Preparation
Sift the flours twice with the baking powder and icing sugar, put it in a large bowl, add the semolina and instant coffee powder and whisk everything together. Slowly pour in half of the the hot water, mix the dough, add the beaten egg and mix again, then slowly drizzle in the rest of the hot water and mix, first with a wooden spoon, then with your hands, until you get a soft dough that doesn't stick to your hands. Flour your counter, then quickly roll out the warm dough thinly, and cut it into 16 triangles. Form the crescent rolls (rolling up each triangle starting at the wider side), arrange them on baking sheets lined with baking paper, glaze with slightly beaten egg white, and bake in a preheated oven, at 200˚C (395˚F) for about 10-12 minutes.
