Coffee Crystal Biscuits

By Chelsea Sugar

Page views: 2606

Margaretha Bell of Rotorua has provided us with this easy recipe first published in our Sugar & Spice recipe book. They are pictured in foreground with slugs in the rear.

Margaretha Bell of Rotorua has provided us with this easy recipe first published in our Sugar & Spice recipe book. They are pictured in foreground with slugs in the rear.
0 hour 0 hour
24 servings

0 reviews
Difficulty Easy
Prep time 10 mins
Cooking time 20 mins
Serves
24

Page views: 2606

Ingredients

1¼ cups (200g) flour
150g butter
1/3 cup (100g) Chelsea Caster Sugar
½ tsp baking powder
1 tsp cinnamon

Topping:
2 Tbsp Chelsea Coffee Sugar Crystals
2 Tbsp finely chopped almonds

Method

Base
Mix all ingredients together in a food processor or mixer until they clump together in a ball. On a floured board roll out to a square about ½cm thick.

Topping
Mix Chelsea Coffee Sugar Crystals and almonds and sprinkle over the rolled-out dough. Roll very lightly with a rolling pin to press topping mix into the dough. Cut into fingers or squares and place on a well-greased or baking-paper-lined oven tray. Bake for 20 minutes at 180°C. Cool on a wire rack.