8 oz (225 g) butter, cut into small pieces
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
2 cups (225 g) self-raising flour
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
2 cups (225 g) self-raising flour
for the filling
2 oz (50 g) cocoa powder
2/3 cup (150 ml) 1/4 strong coffee
1/2 stick (2 oz) 50 g butter
sugar
2/3 cup (150 ml) 1/4 strong coffee
1/2 stick (2 oz) 50 g butter
sugar
method
1. Preheat the oven to 350°F (180°C) gas mark 4.
2. Cream the butter and sugar together in a bowl, then mix in the flour and cocoa powder.
3. Using lightly floured hands, form the mixture into walnut sized balls and arrange on greased baking trays.
4. Gently press down the top of each ball.
5. Bake in the oven for 12 minutes.
6. Carefully transfer to wire racks to cool.
7. To make the filling, put the coffee and cocoa in a saucepan and heat until the mixture is thick and creamy.
8. Remove from the heat and beat in the butter, adding sugar to taste.
9. Set aside to cool and use this mixture to sandwich the biscuits together.
2. Cream the butter and sugar together in a bowl, then mix in the flour and cocoa powder.
3. Using lightly floured hands, form the mixture into walnut sized balls and arrange on greased baking trays.
4. Gently press down the top of each ball.
5. Bake in the oven for 12 minutes.
6. Carefully transfer to wire racks to cool.
7. To make the filling, put the coffee and cocoa in a saucepan and heat until the mixture is thick and creamy.
8. Remove from the heat and beat in the butter, adding sugar to taste.
9. Set aside to cool and use this mixture to sandwich the biscuits together.
serving amount
makes 10
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