Brazilian Coffee Biscuits

    35 mins

    A ginger biscuit with added coffee flavour.

    62 people made this

    Makes: 24 

    • 155g butter
    • 125g soft dark brown sugar
    • 125g caster sugar
    • 1 egg
    • 1 1/2 teaspoons vanilla essence
    • 1 tablespoon low fat milk
    • 280g plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon baking powder
    • 2 tablespoons instant coffee powder

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat oven to 200 C. Line baking trays with baking paper.
    2. Beat the butter, brown sugar, caster sugar, egg, vanilla and milk until fluffy.
    3. In a separate bowl, mix the flour, salt, bicarbonate of soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
    4. Shape dough in 2cm balls. If it's too soft to shape, chill it for a while. Place balls 5cm apart on baking trays. Flatten to 1cm thickness with fork or glass dipped in sugar.
    5. Bake for 8 to 10 minutes until lightly browned.

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    Reviews in English (47)


    I've been making these cookies for years. They work best with the flavoured powdered instant coffees. Don't cook them quite so long for a really yummy chewy cookie.  -  17 Dec 2000  (Review from Allrecipes US | Canada)


    3/4 cup sugar total is plenty, and it definitely needs more coffee, dissolve at least 3 tablespoons instant coffee in a little hot water so it mixes in better but leave out milk then.11 minutes baked is plenty for a nice cookie. If you leave them in a ball, dip then in sugar they will crack and they are even softer.  -  04 Jun 2009  (Review from Allrecipes US | Canada)


    These are excellent, the review that said they have a subtle coffee taste is correct (I used decaf Folger's, I wanted to be able to see the coffee in the cookies). I will definitely make these again, next time I might try a packet of coffee powder with the Folger's crytals. I rolled mine in regular sugar, and I didn't get the 'crackling' effect so maybe confectioner's sugar is what is needed to make these cookies 'crackle' on top.  -  05 Oct 2005  (Review from Allrecipes US | Canada)