200 g flour
100 g butter
1 tablespoon coffee, finely ground
2 teaspoons galangal powder
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
60 g sugar
5-6 tablespoons date syrup (find in bio food stores)
1 tablespoon dark rum (or 4-5 drops of rum flavoring)
In a bowl, mix all dry ingredients, coffee-inclusive. Stir well with a fork, airing the products. Add the butter in cubes and work it all with your hands in order to get greased crumbs.
Bind the mixture with the date syrup and rum. Make a thick, non-sticky dough.
Shape balls with the size of a cherry. Roll each in powdered sugar, then place on a large baking sheet, lined with parchment paper. Space well the cookies as they double, even triple in volume. Bake at 190°C between 15 and 18 minutes.
Cool on a wire rack and then enjoy with a nice cup of tea or warm milk. Store the coffee cookies in an airtight container.