These little morsels are small enough to serve as a little treat with your morning tea, but I have to warn you; one is not enough! Makes about 25-30 biscuits.
Ingredients:
- 175 gr self-raising flour
- 75 gr caster sugar
- 75 gr butter
- 2 tsp instant coffee
- 1 tsp hot water
- 1 egg
For the icing:
- 50 gr softened butter
- 100 gr icing sugar
- 3 tsp cocoa powder
Preparation:
Preheat the oven to 180ºC. Mix the flour and sugar in a bowl or food processor. Add the butter and blend until the mixture resembles fine bread crumbs. In another small bowl combine the hot water with the coffee granules, mix in the egg. Add to the flour and either process or knead by hand until the dough forms a ball.
To be really naughty, dust the bench top with icing sugar instead of flour and roll out the dough until 5 mm thick. Use any cookie cutter shape you like. I used a round one with a diameter of 5 cm. Cut out 50-60 pieces and place on a baking tray lined with baking paper. Bake for about 10-15 minutes or until golden and the edges feel firm. Transfer with baking paper on to a wire rack and leave to cool.
For the filling, mix all ingredients together until combined. Use a table knife to spread a bit of the icing on one biscuit and gently press another biscuit on top of the icing.
They keep well in a plastic box for 2-3 days if they last that long...
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