Rich Biscuits

Try these crispy little biscuits , flavoured with coffee-flavoured liqueur, with afternoon coffee or tea. If you wish, the biscuits may be sandwiched together with coffee Buttercream Icing.

20 BISCUITS

8 oz. flour

½ teaspoon salt

4 oz. butter

2 oz. soft brown sugar

2 egg yolks

1 tablespoon coffee-flavoured liqueur

Sift the flour and salt into a medium-sized mixing bowl. Add the butter and, using a table knife, cut it into small pieces. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.

Make a well in the centre of the flour mixture and add the egg yolks and coffee-flavoured liqueur. Using your fingers or a spatula, draw the flour into the liquid. Mix and lightly knead the mixture until it comes away from the sides of the bowl.

Wrap the dough in greaseproof or waxed paper and place it in the refrigerator to chill for 30 minutes.

Preheat the oven to fairly hot 400 F (Gas Mark 6, 200 C).

Remove the dough from the refriger-ator. On a lightly floured board, roll the dough out into an oblong about J-inch thick.

With a 2-inch pastry cutter, cut the dough into circles.

Arrange the dough circles on a large baking sheet. Gather up the trimmings and roll them out again. Cut them into circles.

Place the baking sheet in the centre of the oven and bake for 12 to 15 minutes or until the biscuits are golden brown around the edges.

Remove the baking sheet from the oven and allow the biscuits to cool for 5 minutes. Transfer the biscuits to a wire rack to cool completely.

Either serve the biscuits immediately or store them in an airtight tin until required.

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