First try on a new coffee biscuit. Not fully there yet, but a great base.

Ingredients

Dough:

• 90g soft butter
• 80g demerara sugar
• 45g ristretto espresso shots
• 1 egg
• 1.2g fresh ground cloves
• 5g salt
• 250g plain flour

For Coating

• selfmade vanilla sugar
• powdered sugar

Instructions

Start by measuring the butter. Let it soften at room temperature while brewing the coffee. To get some decent taste I made 3 15g ristretto shots (15g coffee grounds, 15g coffee out). Put that aside and let it cool down.

Ater that mix the sugar and butter until the suger fully desolved. Once done add the egg and the espresso.

Sift the flour into another bowl and mix the salt and cloves into it. Afterwards gently fold the flour into the egg mix. Do not overwork the dough. Once combined fully cover the dough and place it in the fridge for at least one hour.

Next time…

Not sure if Id rather have them more dry or more soft. After a few days rest they were really nice. In addidion the cloves were both, very intense as well as not enough. Playing around with almond or other ground nuts to substitute some of the flour might be also a great touch.