Coffeebiscuits Recipes

Steps:

• Cream butter and sugar.
• Add sifted dry ingredients.
• Roll into balls and place on a greased oven tray and flatten.
• Place a chocolate button in the centre of each biscuit.
• Bake for 15 - 20 minutes at 175ºc.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Combine butter and sugar in a large bowl; beat with an electric mixer until light and fluffy.
• Stir boiling water and coffee powder in a small bowl until coffee is dissolved. Stir in apricot jam. Mix into the creamed butter mixture.
• Stir milk and baking soda in a small bowl until baking soda is dissolved. Add vanilla extract. Stir into the creamed butter mixture.
• Combine cake flour and salt in a bowl; add to the creamed butter mixture. Stir well until a dough forms.
• Fill a cookie press with dough. Pipe dough onto the baking sheets. Repeat with remaining dough.
• Bake in the preheated oven until lightly browned, about 10 minutes. Transfer to wire racks to cool.

Steps:

• Combine first 7 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Combine banana, coffee and milk; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
• Sprinkle 1 TBL flour over work surface. Turn dough out onto floured surface, and knead 3 to 4 times. Roll dough to ½-inch thickness; cut with a 2-inch biscuit cutter. Transfer to a baking sheet coated with cooking spray. Bake at 425 degrees for 8 to 10 minutes or until lightly browned.

Steps:

• Stir together the butter, sugar, egg yolk and vanilla using a wooden spoon. Stir in the flour - you might need to get your hands in at the end. Tip onto a floured surface and bring together into a smooth dough.
• Roll out the dough - half at a time if you like - and stamp out 5-6cm stars. Keep re-rolling trimmings, and you should get about 40 biscuits. Cut out a thin triangle about 2cm long and ½cm wide at one of the indents of each star. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
• Heat oven to 200C/180C fan/ gas 6. Remove cling film and bake the biscuits for 8-12 mins until golden. Cool, then dust with icing sugar. The cooked biscuits can be frozen for up to 3 months.
• Mix the coffee and Kahlúa in a Martini glass. Slowly pour in the double cream over the back of a teaspoon so that it gently settles on the top of the coffee. Dust with a little cocoa and serve with a star biscuit slotted onto the glass and a plateful of Mint chocolate truffles, if you like (see 'Goes well with').