Flat White with Hazelnut Cookies
A classic flat white, paired with crunchy hazelnut cookies. Because, why settle for a regular coffee break?
Ingredients
For the Flat White:
- 1 shot of espresso
- 1/2 cup steamed milk dairy or plant-based
- 1 tbsp sugar optional
For the Hazelnut Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup hazelnuts chopped
Instructions
- Brew your espresso shot and set aside.
- Steam the milk until it’s smooth and velvety. Combine it with the espresso.
- Sweeten with sugar if you must, and serve immediately.
- Preheat oven to 350°F (175°C).
- Mix dry ingredients: flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Gradually add the dry ingredients and chopped hazelnuts.
- Scoop dough onto a baking sheet and bake for 12-15 minutes.
- Cool cookies on a rack and serve with your flat white.
Notes
Nutritional Values (per serving):
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Vitamin A: 8%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 2%
- Potassium: 3%
- Add a dash of cinnamon to the flat white for extra warmth.
- Toast the hazelnuts before mixing them into the dough for added flavor.
- Try using honey in place of sugar for a more natural sweetener.
- For a thicker, richer cookie, chill the dough before baking.
- Serve the flat white in your fanciest cup for maximum effect.