Another one from the Women's Weekly (is that all I ever use?!?) - these are seriously tasty and definitely decadent biscuits. Several steps involved but worth the effort!
Ingredients
1 teaspoon instant coffee granules
2 teaspoons boiling water
125g butter, softened
3/4 cup brown sugar, firmly packed
1 egg
1 1/2 cups plain flour
1/4 cup self-raising flour
1/4 cup cocoa powder
75 roasted coffee beans
Mocha custard
2 tablespoons custard powder
2 tablespoons caster sugar
60g sark eating chocolate, chopped roughly
1 cup milk
1 tablespoon coffee
Method
Blend coffee with the water. Beat butter, sugar and egg in small bowl with electric mixer until combined. Stir in coffee mixture, sifted flours and cocoa, in two batches.
Knead dough on flour surface until smooth; roll dough between sheets of baking paper until 4mm thick. Cover, refrigerate 30 minutes.
Preheat oven to 180 degrees/160 fan-forced. Grease oven trays; line with baking paper.
Make mocha custard: Blend custard powder, sugar and chocolate with milk in small saucepan. Stir over heat until mixture boils and thickens. Remove from heat, stir in coffee. Cover surface with plastic wrap, refrigerate until cold.
Using 8.5cm square biscuit cutter, cut out 25 shapes from dough. Halve squares to make 50 rectangles; place on oven trays. Press three coffee beans on half of the rectangles.
Bake about 12 minutes. Cool on wire racks.
Spread mocha custard over plain cookies; top with coffee-bean topped cookies.
No comments:
Post a Comment