Sunday, June 19, 2011

Chocolate Melting Moments with Coffee Cream

I found this recipe in a Womans Day magazine about a year ago, and bored with normal biscuits, finally gave it a go!

200g butter
1/3 cup icing sugar
1 tsp vanilla extract
1 cup plain flour
1/3 cup cornflour
1/4 cup cocoa powder

Preheat oven to 160 degrees and line two baking trays.

In a large bowl beat together butter, icing sugar and vanilla until light and fluffy.  For best results use an electric beater.

Stir in combined sifted flours and cocoa. 

Fit a piping bag with a 1.5cm star nozzle, fill bag with mixture and pipe 4cm wide biscuits on to trays.  Should make approximately 28 biscuits.

Bake for 15 - 17 minutes until slightly firm.  Cool for 5 minutes before transferring to cooling racks


The recipe stated to use 2 teaspoons of instant coffee, which I did, and the coffee icing was really overpowering!  So unless you enjoy a really strong coffee flavour, I would recommend cutting the coffee down to 1/2 - 1 teaspoons.

50g butter
1/2 cup icing sugar
2 tsp instant coffee (see above)
1 tsp boiling water

Beat butter all ingredients together until pale.  Sandwich biscuits together with Coffee Cream.  Will store in an airtight container for 3 - 5 days.

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