Chocolate coffee cream fancies

Sweet coffee biscuits covered with coffee cream and drizzled with dark chocolate are a sophisticated afternoon tea treat.

  • 45 mins cooking
  • Makes 40 Item
  • Print


Chocolate coffee cream fancies
  • 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


Chocolate coffee cream fancies
  • 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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