irish coffee cut out cookies
  • 250g salted butter
  • ⅔C brown sugar
  • ¼C caster sugar
  • 1 egg
  • 1 tbsp whiskey
  • 2tbsp treacle
  • 1tsp salt flakes
  • 1tbsp ground coffee beans
  • 2¾C plain flour
How to make it
  1. Cube the butter and let it sit until it is room temperature. Combine the butter and both sugars in a mixer and beat it until all the sugar is incorporated into the butter. The butter will begin to look creamy and smooth.
  2. Add the egg and beat again. It may start to look curdled, but that's ok.
  3. Add the remaining ingredients and mix at a low speed until it comes together into a smooth dough.
  4. Split the dough into two portions. Lay a piece of baking paper on your kitchen counter and roll one portion of the dough out until it’s about 3mm thick. Cut out your cookies with cutters and place them on a tray lined with baking paper. They don’t spread much, so you’ll only need to leave 2cm between each cookie. Roll the scraps up into a ball and pop them in the fridge.
  5. Repeat with the other half of the dough.
  6. Pull the scraps out of the fridge and keep rolling and cutting until you’ve used up all of your dough.
  7. Bake the cookies in a 160C (fan forced) oven for 10 minutes (for little stars) or 15 minutes (for christmas wreaths / baubles) or until brown. Let the cookies cool for 10 minutes on the sheet before removing to a cooling rack as the cookies will crisp up a little on cooling.
Recipe by onebitemore at