Espresso Shortbread. In addition, even the Queen would be very amused.
FOR 60 PIECES:
- 360 g of flour
- 160 g of sugar
- 50 g cornstarch
- 230 g butter
- 2 tablespoons instant espresso powder
- Knead ingredients, chill for 30 minutes. Roll out the dough about 7 mm thick as a rectangle (about 27 × 23 cm), leave to cool for 30 minutes.
- Cut the dough plate lengthwise and crosswise into strips of approx. 4.5 cm each so that even squares are created. Halve this diagonally.
- Place triangles on a baking sheet covered with baking paper. Pierce a few holes with a wooden stick. Bake at 180 degrees for 15-18 minutes.
PREPARATION TIME: about 1 hour