Decadent mocha fingers

  • 10 mins preparation
  • 50 mins cooking
  • Makes 25 Item
  • Print


Decadent mocha fingers
  • 1 teaspoon instant coffee granules
  • 2 teaspoon boiling water
  • 125 gram butter, softened
  • 3/4 cup (165g) firmly packed brown sugar
  • 1 egg
  • 1 1/2 cup (225g) plain flour
  • 1/4 cup (35g) self-raising flour
  • 1/4 cup (25g) cocoa powder
  • 75 roasted coffee beans
Mocha custard
  • 2 tablespoon custard powder
  • 2 tablespoon caster sugar
  • 60 gram dark eating chocolate, chopped roughly
  • 1 cup (250ml) milk
  • 1 tablespoon coffee-flavoured liqueur


Decadent mocha fingers
  • 1
    Blend coffee with the water. Beat butter, sugar and egg in small bowl with electric mixer until combined. Stir in coffee mixture, sifted flours and cocoa, in two batches.
  • 2
    Knead dough on floured surface until smooth; roll dough between sheets of baking paper until 4mm thick. Cover; refrigerate 30 minutes.
  • 3
    Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
  • 4
    To make mocha custard; blend custard powder, sugar and chocolate with milk in small saucepan; stir over heat until mixture boils and thickens. Remove from heat, stir in liqueur. Cover surface with plastic wrap; refrigerate until cold.
  • 5
    Using 8.5cm square cutter, cut out 25 shapes from dough. Halve squares to make 50 rectangles; place on oven trays. Press three coffee beans on half of the rectangles.
  • 6
    Bake biscuits about 12 minutes. Cool on wire racks. Spread custard over plain biscuits; top with coffee-bean topped biscuits.


A square cutter will make it easier to make perfectly shaped biscuits. However, you can easily cut out well- shaped rectangles from the rolled out dough. Be fussy, roll the dough as evenly as you can, then use a ruler and a sharp knife to cut out the rectangles. Use Kahlua or Tia Maria in the custard.

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