بسكويت القهوة واللوتس

We mix the butter at room temperature with sugar in a bowl until creamy and well combined.

We add the flour and baking powder, then rub them with the butter until the mixture resembles wet sand.

We add the egg, vanilla, and dissolved coffee, and mix until the dough comes together into a smooth, non-sticky ball.

We roll out the dough between two sheets of parchment paper to a medium thickness (about 5 mm).

We cut the dough using a round cookie cutter about 5 cm wide.

We transfer the cookie pieces to a baking tray lined with parchment paper.

We place the tray in a preheated oven at 180°C (356°F).

We bake the cookies for 12–14 minutes until golden on the top and bottom.

We let the cookies cool completely on a cooling rack.

We fill each pair of cookies with a layer of Lotus cream.

We decorate the tops with melted white chocolate as desired.