Persimmon Coffee Cookies
Overview
Ever since I made the waterless egg-flavored biscuits, they have been out of control. They are crispy and full of egg flavor. My daughter even said they were delicious and asked me to make them for her. This time, I added some persimmons to them, and they tasted better than last time. My family doesn’t like to eat anything too sweet, so I used less sugar. However, this time I added persimmons and it felt super good. Everyone can try it. The holidays are coming soon. It can be used as snacks, desserts, or afternoon tea. Come and try it.
Tags
Ingredients
Steps
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Prepare ingredients.
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After soaking the dried persimmons, wipe off the water and cut into small cubes.
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Prepare a clean basin and add oil and milk.
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Stir oil and milk until evenly mixed.
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Take another oil-free and water-free basin, put 3 eggs, add the sugar in 3 portions and beat thoroughly.
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The egg liquid is beaten until the traces of the egg liquid falling into the basin cannot disappear immediately, then it is ready.
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Sift in the flour, stir up and down, and mix evenly.
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Pour a little of the low-flour egg liquid into the basin into which the low-flour flour has been sifted, add the oil and milk and stir evenly.
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Then pour step 8 into a large bowl and stir together evenly (you can also add your favorite nuts or fruits in this step)
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Pour in coffee powder.
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Pour the coffee powder into a piping bag (I ran out of tape) and cut a small opening of 1-2 mm on the side.
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Squeeze onto baking sheet.
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degrees, 10 minutes, and you're done.
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Fill the bag with homemade custard sauce (details are described in the diary)
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Cut a small opening of 1-2 mm on the side and squeeze it on the baked biscuits according to your own ideas.
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Finally, add the diced persimmons and it’s ready.
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Finished product picture.
