Name: Chocolate coffee cream fancies
Cook time: 45 min
Total time: 45 min
Ingredients: 60 gram butter; 1 teaspoon coffee and chicory essence; 1 1/2 tablespoon caster sugar; 2/3 cup (100g) plain flour; 60 gram dark eating chocolate, melted; Coffee cream; 1 1/4 cup (200g) icing sugar; 2 teaspoon vegetable oil; 1/4 teaspoon coffee and chicory essence; 1 tablespoon milk, approximately

Ingredients

60 gram butter

1 teaspoon coffee and chicory essence

1 1/2 tablespoon caster sugar

2/3 cup (100g) plain flour

60 gram dark eating chocolate, melted

Coffee cream

1 1/4 cup (200g) icing sugar

2 teaspoon vegetable oil

1/4 teaspoon coffee and chicory essence

1 tablespoon milk, approximately

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease oven trays.

2.Beat butter, essence and caster sugar in small bowl with electric mixer until light and fluffy. Stir in flour, mix to a firm dough. Cover, refrigerate 30 minutes.

3.Roll dough between sheets of baking paper until 3mm thick. Cut dough into 3.5cm rounds using a cutter, place rounds about 2cm apart on trays.

4.Bake biscuits about 8 minutes or until coloured. Stand biscuits on trays 5 minutes, transfer to wire racks to cool.

5.Meanwhile, make coffee cream. Sift icing sugar into small bowl, stir in oil, essence and enough milk to make spreadable.

6.Spread biscuits with coffee cream, stand on wire racks until set. Pipe or drizzle melted chocolate over biscuits.

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