recipes.deoblog.com

Initial Preparation

1. Whisk flour with icing sugar and salt until blended. Set aside.
2. Cube butter and cream cheese.
3. Add to flour mixture with a pastry cutter or 2 knives.  Cut until the crumbs are the size of small peas.
4. Work with your fingers until the dough comes together.
5. Form dough into to equal sized balls, then flatten each into a disc.
6. Wrap in plastic wrap and refrigerate for at least an hour (or up to a week).

Baking

1. Preheat oven to 350o
2. Remove dough from fridge and let stand to soften for about ten minutes.
3. Lightly spray baking sheet with oil or line with parchment.
4. Dissolve coffee granules in water.
5. On a lightly floured rolling surface, using a floured rolling pin, roll one disc into a 12 in. (30 cm) circle.
6. Brush half the coffee mixture over the dough.
7. Sprinkle half the chocolate chips evenly on the circle and gently press into the dough.
8. Cut into 16 wedges
9. Beginning at the wide end of the wedges, roll toward the point and place on the baking sheet at least 1.5 inches apart.
10. In a small bowl, whisk egg with 1 Tbsp of water and lightly brush this over the top.
11. Bake in the centre of the oven until golden (16 to 18 min.)
12. Remove and cool on  a rack
13. Store in an airtight container.