Gingerbread Coffee Gingerbread Coffee A mouth-watering new take on a sweet and spicy classic, warm and generous, superbly balanced, divinely fragrant and ever-so comforting. 3.32

Gingerbread Coffee

A mouth-watering new take on a sweet and spicy classic, warm and generous, superbly balanced, divinely fragrant and ever-so comforting.

Preparation

• Stir the butter, the sugar and the honey together, add the egg.  • Add the flour, the ginger and form a ball with the dough.  • Cool it one hour in the fridge.  • Preheat the oven on 180°C / 356 Fahrenheit.  • Roll the dough on the form, cut little forms with a knife of with a form.  • Decorate with some sugar.  • Let it bake for 10min.  • Serve with Roma Grand Crus.

Accessories for this recipe

Glass Espresso

Characteristics

Easy
Difficulty
Easy
Preparation
PT10M10 min (+20 min baking time)
Material
1 Oven
1 Mixer
Glass Espresso
Origin
Switzerland

Ingredients

  • 6 capsule of either Cosi or Decaffeinato Grand Cru
  • 2 125 g / 4.5 oz of butter
  • 90 g / 3.2 oz of cane sugar
  • 2 teaspoons of honey
  • 1 egg
  • 350 g / 12.5 oz of flour
  • 1 teaspoon of ginger
  • 1 teaspoon of cinnamon
  • Sugar sprinkles
<em>Cosi</em>
Cosi
Intensity : 3
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<em>Decaffeinato</em>
Decaffeinato
Intensity : 2
Order