雏菊咖啡饼 （Daisy Coffee Cookies)

记得有一年去大姑家拜年时，吃到这小饼干。

很好吃，而且咖啡味很浓很香。

我以为是她做的；所以问她有没有食谱。

可惜，她说是马来同事做给他的。

后来在马来同胞的网页有看过几个类似的食谱；

曾经试过两个食谱，但是都做得不是很好。

就这样我也没兴趣再试了。

若干年后，这小饼干又出现在我的脑海里。

于是把收藏了很久的食谱再重做一遍。

虽然多加了咖啡，还是觉得没有那个“味”

但是吃起来蛮好吃的。

再做的话，要加一些咖啡再牛油饼里，这样会更好吧？

新年时，做几个小小的雏菊，不只自己看了开心，

肯定也能吸引你的亲朋戚友。

（原食谱是做草莓口味的，我改成咖啡口味）

Ingredients:

cookie Base:

• 130g butter
• 120g low protein flour
• 120g corn flour
• 40g icing sugar
• pinch of salt
• 1 tsp vanilla essence

Coffe Topping:

• 80g butter
• 80g plain flour
• 30g corn flour
• 30g icing sugar
• 1/2 tsp coffee paste

Method:

1. For Cookie Base: Line the baking tray with baking paper.
2. Sift the flour together, set aside.
3. Cream together, butter, sugar and salt until light (about 2-3 minutes), add the vanilla extract, beating well till combined.
4. Add in flour into the butter mixture, stir to combine.
5. Using your hand press all the ingredient together until you get a smooth dough.
6. use cookie cutter to cut out cookie base and arrange in tray.
7. For Coffee Topping: Cream butter and icing sugar till light. Add in coffee paste, mix well. Add in flour and stir to combine. 
8. Scoop the soft dough in piping bag fitted with daisy nozzle.
9. Pipe coffee topping on top of the cookie.
10. Decorate with red sugar heart or hundred & thousands or silver balls and bake for 20 mins or until the cookies are light golden, take out off the oven and let them cool completely on a wire rack.
11. Let them cool completely and keep in the airtight container.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.