Preheat oven to 180 degrees C, [350 degrees F] Beat unsalted butter, sugar, coffee & chicory essence until light creamy texture.
Add sifted flour & ginger until thoroughly combined.
Place 2 tablespoon balls onto bakers paper 5cm apart & cookie shape.
Bake 15 mins or lightly golden brown.
Cool rack tray until cookies are firm, then transfer individually with palette knife to cool completely.
0 servings