You will need:
4 tablespoons of milk,
5 tablespoons of instant coffee,
200 grams of butter,
200 ml of cream (30%),
250 grams of sugar,
3 tablespoons of cocoa,
650 grams of flour.
Cooking:
Dissolve coffee is in hot milk. Churn butter, sugar, cream, cocoa and dissolved coffee. Add the flour (I recommend putting about 50 grams less than in the recipe, and leave the remaining flour for sprinkles) and knead the dough.
Wrap in foil and leave for 30 minutes in the refrigerator. The dough is ready for rolling and baking.
Rolling and applying patterns:
The dough is rolled out to have the same thickness across the whole perimeter, then the cookies are evenly baked, do not burn at the edges and will be of smooth, beautiful colour. When rolling, do not allow the layer to adhere to the table surface, to avoid it, sprinkle the dough with flour, roll it over a little, turn over and again - a little flour, rolling, turning. This is necessary to move the half-ready cookies on a baking sheet easily.
As soon as the layer becomes about 5-7 mm thick, you can texture it.
Sprinkle the rolled layer with flour for just a little bit before applying the pattern and evenly distribute the flour across the entire surface, so that there would be no “wet” places.
The rolling pin should also be dry.
When rolling, press it harder so that the pattern is well imprinted on the dough. If you press weakly, then the picture will be poorly visible.
If the dough got eventually stuck to the surface, remove with your hands what you can, the rest clean with a dry brush. After that, you can continue the process of rolling.
Cut out the future cookies with bakewares and gently transfer them to a baking sheet using a knife or spatula.
Put to bake in a well-heated oven (up to 200 C) for 6-8 minutes.
Helf yourself!
