COFFEE BISCUITS (ESPRESSO CREAMS)
Lockdown day#449 Espresso Creams – better than coffee
- Biscuits:
- 750 g butter
- 420 g castor sugar
- 60 ml golden syrup
- 20 ml bicarbonate of soda dissolved in 100 ml milk
- 60 ml Espresso powder dissolved in 100 ml boiling water
- 10 ml vanilla extract
- 1200 g cake flour (± 9 cups)
- Espresso Cream icing (this is a lot of icing, make half a batch it’s enough):
- 240 g soft butter
- 120 ml Espresso powder dissolved in 100 ml boiling water
- 20 ml vanilla extract
- 1000 g icing sugar
Cream the butter and castor sugar.
Add the syrup, bicarbonate of soda dissolved in milk, vanilla extract as well as the coffee dissolved in boiling water. Blend well.
Sift the cake flour over the butter mixture and mix through until all the flour is incorporated into the dough. I used my dough hook for mixing this together.
The dough is soft enough to use in a cookie gun. Press directly onto baking sheets (do NOT spray with nonstick cooking spray).
Don’t use baking paper either as you will struggle with the cookie gun then.
Bake at 180°C for 12 – 15 minutes depending on what size you make them.
I used the smaller setting and baked for 12 mins in my gas oven.
Allow to cool before lifting them off the sheets.
For the Espresso cream icing, cream the butter and icing sugar together then add the coffee mixture into which the vanilla is added.
Put in a piping bag, pipe a little circle on one biscuit and top with another pressing gently together.
Recipe and photo: Elsabie Templeton
