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1
Chocolate Dough: Bring butter to room temperature and make it soft.
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2
Combine the ingredients and sift.
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3
Put butter and sugar in a bowl and mix with a whisk until it becomes creamy.
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4
Then take a rubber spatula.
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5
Add the sifted flour from Step 1 to Step 2 and mix well.
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6
When it looks like the photo, wrap it with a cellophane wrap and let it sit in the refrigerator.
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7
Coffee Dough: Mix butter and sugar like the chocolate dough.
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8
1 spoon of the instant coffee should be about this amount.
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9
I think 2 spoons will be about 2 g. Adjust to your liking.
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10
Melt Step 6 with a little amount of hot water.
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11
If the hot water is too much, the dough will become sticky, so be careful.
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12
Add Step 7 to 5 and mix well with a rubber spatula.
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13
Sift 40 g of cake flour into Step 8 and mix well.
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14
The dough is ready.
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15
Letting both dough sit in the refrigerator for about 30 minutes would be the best.
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16
Place the dough between a cellophane wrap and roll out the dough to be about 5mm to 8mm thickness.
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17
Let the chocolate dough be a little more thinner and bigger.
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18
Cut off the sides so they're about equal size.
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19
Let the chocolate dough stick out a little more than the other.
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20
Roll up the dough.
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21
Shape the dough into a square and let it sit in the refrigerator for about 20 minutes.
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22
Once it hardens a bit, cut into 5mm thickness.
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23
Line them on a baking sheet with kitchen parchment paper.
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24
Bake for 15 minutes in a 180C preheated oven.
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25
It's soft when it is just baked ,so let it cool completely.
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26
I made a zebra pattern cookie with the remaining dough.
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27
All done.
