| Butter | 65% |
| Powdered sugar | 30g |
| Cream | 10g |
| Nestle instant coffee powder | 12g |
| Hershey cocoa powder | 3g |
| Low powder | 100g |
- Soften butter at room temperature, add powdered sugar stirring until no particles.
- Add Nestle instant coffee powder and cocoa butter. Continue to stir.
- Add Sift flour, and continue to stir, don’t stir too much.
- Each 5G, molded into a date type, draw a knife scraper, coffee bean shape.
- Oven to 170 degrees, and bake for 20 minutes, as dangdang, coffee bean biscuit world.
