Super Additive Nutty Coffee Thin Biscuit 一吃就上瘾的咖啡坚果脆片

这个咖啡脆片外表黑鲁鲁的，好难看哦！都怪我假厉害，把咖啡粉换成咖啡精（coffee emulco），结果只差点没变成像黑炭。再说它真的很不上镜，加上夜晚拍摄没有自然灯光，这组照片我超不满意的，但是因为好吃所以还是决定和大家分享。

这个脆片是越吃越上瘾的，一片，两片，三片还嫌不够。

几年前做过一次脆片，隔一两天后就回软了，这个第三天还是脆脆的。

食谱的份量很少，建议最少做双份。做法很简单，只要手拌就完成了。最好把面糊弄薄一点比较好吃，还有不要太大片，不然周围烤焦了，中间还不熟。

要注意的是脆片烤好后热时是软软的，稍微冷却后就变硬变脆了，千万不要以为还没烤好而继续烤。

面糊加入烤盘后会自己慢慢摊开，所以如果没有马上进烤炉面糊间的距离要离得远一点（建议最少一寸半），不然很有可能会二合为一。

我有注意到第一盘的成品表面有些小孔（照片中的都是第一盘的成品），第二盘烤出来的表面就很光滑，应该是第二盘多了些时间休面，细泡全都没了。所以建议有时间的话让面糊休息一下才烤成品会比较美。

Adapted from 《孟老师的100道手工饼干》, thanks Min for sharing this easy and nice recipe.

Ingredients:
40g butter (I used salted butter)
50g icing sugar
1 tbsp milk
25g egg white
2 tsp instant coffee powder (see note)
30g low protein flour (I used superfine flour)
75g any nuts of your choice (I used almond flakes and chopped walnut)

Method:
1) Cook butter and icing sugar in a double-boiler till butter melted. Remove from heat. Add milk, mix well with a hand whisk (egg beater). Add egg white and instant coffee powder, mix well in irregular pattern (i.e. do not stir in same direction).
2) Sieve in flour, mix well in irregular pattern to form smooth batter.
3) Fold in mixed nuts with a rubber spatula.
4) Line baking tray with baking/parcement paper, add 1 tbsp of batter and spread with the back of the spoon to about 5cm in diameter. Leave ample space in between.
5) Bake in preheated oven at 160C for about 15 minutes, centre rack.

Note:
1) I double the recipe amount. Make 2 trays.
2) As I do not have instant coffee powder at home, I replaced with 1tsp of coffee emulco for double recipe amount. It makes the biscuit smell good but the coffee taste is very mild and the colour of the biscuit becomes unpleasant. So I do not recommend using coffee emulco for this biscuit.
3) The thin biscuit will be soft when it is just out from the oven. This is normal it will turn crispy after a while after cooling down slightly.

4) My first batch of thin biscuit has tiny holes on surface (as shown in picture above) but second batch the surface is smooth. Suggest resting the batter for a while before baking so that the biscuit surface will be smooth and nice.