A = 120g Unsalted Butter + 80g Fine Sugar
B = 2Tbspn Cofee Powder + 2Tbspn Hot Milk
C = A + B + 1 egg yolk + 240g Plain Flour + 100g Walnut
Freeze and Bake:
1. Roll and shape double-wrap dough in plastic wrap to prevent freezer burn and absorption of odors from your freezer.
Tips: cookie dough will keep in the freezer for up to 3 or 4 weeks.
2. When you are ready to bake, simply let the dough defrost in the refrigerator.
3. Preheat oven to 150C
4. Cut the dough in 0.5cm thick and lined on baking pan.
5. Bake for 16-18 mins