1 egg white
450 g (1 lb) icing sugar
30 ml (2 tbsp) coffee essence, or extra strong instant coffee
450 g (1 lb) icing sugar
30 ml (2 tbsp) coffee essence, or extra strong instant coffee
method
1. Beat the egg white until frothy but not stiff. Sift the icing sugar into a bowl and mix with enough of the egg white to make a firm paste.
2. Add the coffee essence, mix and knead together. Roll out on a board well dusted with icing sugar and cut into small circles.
3. Transfer onto waxed paper and leave overnight until set and firm to the touch.
2. Add the coffee essence, mix and knead together. Roll out on a board well dusted with icing sugar and cut into small circles.
3. Transfer onto waxed paper and leave overnight until set and firm to the touch.
serving amount
makes approx. 24
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