BISCUITS:
65g butter, chopped
1/4 cup icing sugar
1/2 cup plain flour
2 1/2 tsp cornflour
1 tbsp NOMU Cocoa Powder
1 egg yolk
COFFEE CREAM FILLING:
60g butter, softened
1 1/2 cups icing sugar
1 tsp NOMU Vanilla Extract
1 tbsp VERY STRONG coffee, coffee
Preheat the oven to 200°C.
For the biscuits, process the butter, icing sugar, flour, cornflour, Cocoa and egg yolk in food processor until a soft dough forms. Shape into a ball, cover with cling film and leave to rest for 30 minutes in the fridge before baking.
Shape small walnut-sized balls from the dough and place them onto a baking tray, flattening them slightly. Bake for 5-7 minutes or until just firm. Remove from oven and place on a cooling rack.
To make the coffee cream, beat the softened butter until pale and fluffy. Add the icing sugar, Vanilla Extract and cooled coffee and mix well until smooth. Sandwich pairs of biscuits together with the coffee cream and enjoy!
BISCUITS:
65g butter, chopped
1/4 cup icing sugar
1/2 cup plain flour
2 1/2 tsp cornflour
1 tbsp NOMU Cocoa Powder
1 egg yolk
COFFEE CREAM FILLING:
60g butter, softened
1 1/2 cups icing sugar
1 tsp NOMU Vanilla Extract
1 tbsp VERY STRONG coffee, coffee
Preheat the oven to 200°C.
For the biscuits, process the butter, icing sugar, flour, cornflour, Cocoa and egg yolk in food processor until a soft dough forms. Shape into a ball, cover with cling film and leave to rest for 30 minutes in the fridge before baking.
Shape small walnut-sized balls from the dough and place them onto a baking tray, flattening them slightly. Bake for 5-7 minutes or until just firm. Remove from oven and place on a cooling rack.
To make the coffee cream, beat the softened butter until pale and fluffy. Add the icing sugar, Vanilla Extract and cooled coffee and mix well until smooth. Sandwich pairs of biscuits together with the coffee cream and enjoy!
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