Coffee snaps

Sweet, golden and crunchy, these beautiful coffee snaps are brilliant enjoyed with a hot cuppa for afternoon or morning tea.

  • 10 mins cooking
  • Makes 70 Item
  • Print


Coffee snaps
  • 125 gram butter, softened
  • 1 1/4 cup (250g) firmly packed brown sugar
  • 3 teaspoon ground coffee
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 3/4 cup (110g) plain flour
  • 3/4 cup (110g) self-raising flour
  • 2 tablespoon (70g) coffee beans (70 beans), for decoration


Coffee snaps
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    In a small bowl, beat butter, sugar, coffee and extract with an electric mixer until pale and fluffy. Add egg, beat until just combined.
  • 3
    Stir in sifted dry ingredients.
  • 4
    Roll rounded teaspoons of mixture into balls, and place 3cm apart on greased oven trays. Top each with a coffee bean. Bake for about 10 minutes or until browned. Stand for 5 minutes before transferring to a wire rack to cool.