Coffee Melting Moments
By Chelsea SugarPage views: 28231
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4 reviews
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Difficulty Easy
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Prep time 15 mins
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Cooking time 12 mins
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Serves
12
250g butter
1 teaspoon sweetened coffee essence
1/2 cup Chelsea Icing Sugar
1 1/2 cups flour
1/2 cup cornflour
For the filling
50g butter, softened
3/4 cup Chelsea Icing Sugar
1 tablespoon sweetened coffee essence
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
Beat butter, coffee essence and icing sugar with an electric mixer, until fluffy. Add flour and cornflour and mix well. Roll heaped teaspoons of mixture into little balls and place on baking trays. Press flat with a wet fork. Bake for 12 – 15 minutes until lightly browned. Cool on a wire rack.
To make the filling, beat all ingredients together, adding a drop or two of water or milk to make a spreadable mixture. When biscuits are cold, join in pairs with a generous spread of the filling. Store in an airtight container.
I made these today 31-1-23 they are a really beautiful biscuit, I did increase the coffee essence in both the biscuits and the filling but then I do like a rich coffee taste !
Have made these twice now and they are delicious. The second time around I put the biscuit dough into a log shape and rolled in glad wrap. I chilled it for an hour until firm and cut disks from the dough to bake. This gave me a uniform size but an even more "melting" texture as the dough had not had much handling.
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