100 g (4 oz) butter, softened
50 g (2 oz) sugar
100 g (4 oz) self-raising flour
15 ml (1 tbsp) coffee essence
50 g (2 oz) sugar
100 g (4 oz) self-raising flour
15 ml (1 tbsp) coffee essence
for the Icing
60 g (4 tbsp) icing sugar
15 g (1 tbsp) instant coffee
50 g (2 oz) butter
15 g (1 tbsp) instant coffee
50 g (2 oz) butter
method
1. Cream together the butter and sugar until light and fluffy. Fold in the flour and coffee essence.
2. Press into a greased Swiss roll tin and bake for 15 - 20 minutes at 180°C (350°F) Gas 4.
3. Put all the icing ingredients into a saucepan and over a moderate heat stir for 2 - 3 minutes until the mixture looks like fudge.
4. Pour the mixture on top of the shortbread. Leave to set and cut into slices.
2. Press into a greased Swiss roll tin and bake for 15 - 20 minutes at 180°C (350°F) Gas 4.
3. Put all the icing ingredients into a saucepan and over a moderate heat stir for 2 - 3 minutes until the mixture looks like fudge.
4. Pour the mixture on top of the shortbread. Leave to set and cut into slices.
serving amount
makes 18
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