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
COFFEE CREAM
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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