Espresso roses recipe
Espresso Roses recipe
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|200 g||soft butter|
|80 g||icing sugar|
|1 pack(s)||vanilla sugar|
|70 g||cornstarch, or Tapioca starch|
|20 g||cocoa powder|
|50 ml||strong espresso|
Whisk butter, icing sugar and vanilla sugar until soft. Add flour cocoa powder and starch and mix well. Add espresso and mix again.
Fill dough into piping bag and press small roses onto baking sheet.
Bake for 12-15 minutes at 180°C. You may decorate them with chocolate coffee beans.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Espresso roses recipe
Recipe type: xarchivex
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