Coffee Butter Crunch Cookies

INGREDIENTS

Softened Butter/ Margarine              250g

Coffee Emulco                                  1 tsp

Butter Crunch Mix                       1 packet

Toasted Coconut Flakes, Almond Strips

 

Coffee Butter Crunch Cookies

1.    Cream butter and coffee emulco till light and fluffy.

2.    Add in butter crunch premix and mix till combined.

3.   Add in toasted coconut flakes and almond strips.

4.   Roll into balls, flatten lightly and brush with egg wash.

5.    Bake in preheated oven of 180 degrees C for 20 mins.

 

 

RETAIL STORE
Blk 10 Haig Rd #01-363/365, Singapore 430010,
Tel: (65) 67428388, Fax: (65) 67427545

OPENING HOURS
Hours: Mon- Sat:9am to 9pm Sun 9am -6pm

Join Us