Coffee Hazelnut Crunch Cookies

Name: Coffee Hazelnut Crunch Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 50 g Unsalted butter (cut into small pieces); 75 g Brown sugar; 2 tbsp Golden syrup; 1 tbsp Instant coffee powder; 2‑3 tsp Orange zest (from 1 orange); 75 g Cake flour; 75 g Toasted hazelnut flakes

Crisp cookies with coffee and orange peel notes, ideal alongside chocolate or coffee-flavored desserts.

25 min

Easy

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Ingredients

Unsalted butter (cut into small pieces) 50 g

Brown sugar 75 g

Golden syrup 2 tbsp

Instant coffee powder 1 tbsp

Orange zest (from 1 orange) 2‑3 tsp

Cake flour 75 g

Toasted hazelnut flakes 75 g

Instructions

Heat and mix

Preheat the oven to 175°C (350°F / Gas mark 4). Line a baking tray with parchment paper. Place the butter, brown sugar, and golden syrup in a large saucepan and heat over low flame, stirring, until the sugar has completely dissolved.

Add coffee and flour

Stir in the instant coffee powder and orange zest until the coffee has dissolved. Remove from the heat and fold in the flour.

Bake and cool

Use a teaspoon to scoop the dough onto the prepared tray, spacing the mounds about 5 cm apart, and sprinkle the toasted hazelnut flakes on top. Bake for 10 to 12 minutes, then leave on the tray for 1 to 2 minutes before transferring to a wire rack to cool completely.