Cappucino semperit cookies
June 10, 2015
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The swirly coffee flavoured cookie adorned a crunchy almond nibs and chocolate chips bring with it an aroma that can attract coffee lovers a mile away.
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Ingredients
1. Mix SCS salted Pure Creameryy Butter and icing sugar until fluffy. Add in vanilla essence and coffee paste.
2. Next, add in flour, cornflour, and ground almond. Mix well.
3. Place a nozzle into piping bag and place semperit dough into a bag.
4. Pipe into desired shape and garnish with almond nibs and chocolate chips.
5. Bake at 160°C for 10 minutes or until cooked.
Photo credit and recipe courtesy of: SCS
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