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250g
1/2 cup
1/2 tsp
2 cups
1/4 tsp
Filling
45g
1 cup
1 tsp |
butter
icing sugar, sifted
vanilla essence
plain flour, sifted
baking powder
butter
icing sugar, sifted
instant coffee powder dissolved in 1.5 tsp
hot water |
Method :
- Preheat oven to 190C and grease oven
trays.
- Cream butter, icing sugar and vanilla
until light and fluffy.
- Sift together flour and baking powder,
and gradually stir into creamed mixture until ingredients are well
mixed.
- Place dough in a pastry bag fitted
with a large star tube.
- Press out to form 4cm lengths on
prepared trays.
- If dough does not press smoothly, stir
in 2 tsp softened butter.
- Bake for 5-7 minutes until edges start
to brown.
- Cool for 5 minutes on trays before
turning out onto wire racks to cool further.
- To prepare filling: cream butter, add
dissolved coffee and gradually beat in icing sugar.
- Join 2 fingers together with filling,
repeat with remaining biscuits.
Makes about 20
For quick filling between these biscuits, replace
coffee cream with a chocolate hazelnut spread.
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