1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
3/4 cup (75 g) 3 oz plain flour (All purpose)
1/4 cup (25 g) 1 oz mixed almonds, walnuts and hazelnuts (filberts), ground or very finely chopped
150 g (5 oz) coffee
butter frosting (optional)
chopped nuts to decorate
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
3/4 cup (75 g) 3 oz plain flour (All purpose)
1/4 cup (25 g) 1 oz mixed almonds, walnuts and hazelnuts (filberts), ground or very finely chopped
150 g (5 oz) coffee
butter frosting (optional)
chopped nuts to decorate
method
1. Whisk the butter in a bowl until soft, but not oily. Add the caster sugar and beat again. Use a fork to stir in the flour and the nuts.
2. Turn out on to a lightly floured work surface and knead lightly into a ball.
3. Roll out thinly between sheets of nonstick paper and stamp out twelve rounds using a plain or fluted 6.5 cm (2 1/2 inch) cutter, kneading and rerolling until all the dough is used up.
4. Place the rounds on buttered baking sheets. Bake in the oven at 170°C (325°F) mark 3 for 20-25 minutes, until slightly coloured. Cool on a wire rack.
5. Decorate with coffee butter frosting if liked and sprinkle with chopped nuts.
2. Turn out on to a lightly floured work surface and knead lightly into a ball.
3. Roll out thinly between sheets of nonstick paper and stamp out twelve rounds using a plain or fluted 6.5 cm (2 1/2 inch) cutter, kneading and rerolling until all the dough is used up.
4. Place the rounds on buttered baking sheets. Bake in the oven at 170°C (325°F) mark 3 for 20-25 minutes, until slightly coloured. Cool on a wire rack.
5. Decorate with coffee butter frosting if liked and sprinkle with chopped nuts.
serving amount
makes 12
rate this recipe
5.6
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