Old-fashioned biscuit or modern-day cookie? I’ve been thinking about this a latte
For the biscuit:
- 250g butter
- 1 cup icing sugar
- Half a cup of oil
- 1 cup Maizena
- 1 tsp vanilla essence
- 2 tbsp coffee powder (instant)
- 1 tbsp warm water
- 2 cups of flour – remove 2 tbsp of flour
- 2 tbsp cocoa
For the icing:
- 100g butter
- 1 cup icing sugar
- 1 tsp coffee
- 1 tbsp cocoa
- 1 tbsp hot water
- 1 tsp caramel essence
- Cream the butter and icing sugar for 4 to 5 minutes on a medium to high speed.
- Add the oil and Maizena and continue to beat.
- Dissolve the coffee in warm water and add it to the dough.
- Begin to add the flour to create the dough. Your machine should be on high ensuring that it’s creating a soft, easy-to-pipe dough.
- Fill into a piping bag and hold down for 3 to 4 seconds onto a tray lined with baking paper. Lift up. Leave a 2 finger space between the biscuits.
Once complete, bake in a pre-heated oven at 160 degrees for 13 minutes. Remove and place on to a cooling rack.
For the filling:
Dissolve the coffee in the hot water. Allow to cool while the butter and icing sugar are being whisked. Add the coffee and continue to beat all the ingredients on a high speed for at least 10 minutes. You should feel no residue from the icing sugar once it’s come together.
Instead of smearing the icing on to the one biscuit, I find it easier to pipe it on. Sandwich it with the other biscuit.
Serve with a cup of unsweetened coffee.
- I baked mine at 160 degrees for over 15 minutes and I found that they became over-crunchy. I left them to cool in the oven with the door ajar. I reduced the temperature and took them out immediately and left them on a cooling rack. They were perfect.
- Dough difficult to pipe.
Allowcit to over-beat in your mixer. This will soften it up making it much easier to pipe.
Is piping worth the effort?
It’s easier than rolling and shaping them. In fact, mine need some work, but I love the slightly flakey edges that piping gives it. #homebakes #NaqiyahBakes #baking