1 3/4 cup (200 g) plain flour (All purpose)
1/4 tsp salt
1/3 - 1/2 cup (75 - 100 g) 3 - 4 oz butter or margarine
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 tsp baking powder
1 egg yolk
flour for rolling out
fat for greasing
2 oz (50 g) powdered drinking chocolate and 2 tsp instant coffee dissolved in 1 1/2 tsp water
1/4 tsp salt
1/3 - 1/2 cup (75 - 100 g) 3 - 4 oz butter or margarine
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 tsp baking powder
1 egg yolk
flour for rolling out
fat for greasing
2 oz (50 g) powdered drinking chocolate and 2 tsp instant coffee dissolved in 1 1/2 tsp water
method
1. Heat the oven to moderate, 180°C, gas mark 4.
2. Mix the flour and salt together. Rub in the fat, stir in the sugar, baking powder,drinking chocolate and coffee mix
3. Bind to a stiff paste with the egg yolk.
4. Knead well and roll out just under 1 cm thick on a lightly floured surface.
5. Cut into rounds with a 5 cm cutter.
6. Re-roll and re-cut any trimmings.
7. Place on a greased baking sheet.
8. Prick the top of each biscuit in 2 or 3 places.
9. Bake for 15 - 20 minutes or until firm to the touch and pale golden-brown.
10. Leave to stand for a few minutes, then cool on a wire rack.
2. Mix the flour and salt together. Rub in the fat, stir in the sugar, baking powder,drinking chocolate and coffee mix
3. Bind to a stiff paste with the egg yolk.
4. Knead well and roll out just under 1 cm thick on a lightly floured surface.
5. Cut into rounds with a 5 cm cutter.
6. Re-roll and re-cut any trimmings.
7. Place on a greased baking sheet.
8. Prick the top of each biscuit in 2 or 3 places.
9. Bake for 15 - 20 minutes or until firm to the touch and pale golden-brown.
10. Leave to stand for a few minutes, then cool on a wire rack.
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