The egg-free and milk-free coffee cookies are dedicated to coffee lovers. These are delicious treats we can enjoy for breakfast, as a snack, or after dinner. They are very easy and quick to make, and despite not containing eggs or milk, they are crumbly and very aromatic, thanks to the presence of coffee. We can also use decaffeinated coffee, making these cookies suitable for children.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter, and Spring
Ingredients
- 2 cups all-purpose flour
- 5 tbsp cold butter (can be lactose-free)
- 1/2 cup sugar
- 1 pinch fine salt
- 1.4 oz cold black coffee
- 2 oz water
- 1 tsp baking powder
- 1 packet vanillin
Preparation
In a large bowl or in the bowl of a mixer, combine all the ingredients, ensuring that you sift the flour and baking powder together. Knead until you obtain a compact dough (by hand it will take a couple of minutes), in which all the ingredients are evenly combined.
Transfer the dough to a floured surface and quickly shape it into a log approximately 16 inches long and about 1.5 inches in diameter. Wrap it in parchment paper and place it in the fridge for an hour, on the lowest shelf.
After an hour, preheat the oven to 392°F.
Take the dough out of the fridge, cut it into slices about 1/8 inch thick, and place the cookies on a baking tray lined with parchment paper, spacing them out as they will spread a bit while baking.
Bake the cookies at mid-height for about 25 minutes.
Once baked, remove them from the oven and let them cool completely. They can be stored in a tin box or a glass container.
