Coffee Cocktails & Star Biscuits
These delicate and buttery coffee star biscuits are the perfect treat for any occasion. A hint of Kahlúa adds a touch of sophistication to these classic cookies. Enjoy them with a luxurious coffee cocktail topped with cocoa powder for a delightful pairing.
— Constant Cookbook
Ingredients
- 200g soft butter
- 140g caster sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 280g plain flour , plus a little extra for rolling
- 50ml strong coffee , cooled
- 1 tbsp Kahlúa
- 2 tbsp double cream
- cocoa powder , for dusting
Instructions
- Stir together the butter, sugar, egg yolk and vanilla using a wooden spoon. Stir in the flour – you might need to get your hands in at the end. Tip onto a floured surface and bring together into a smooth dough.
- Roll out the dough – half at a time if you like – and stamp out 5-6cm stars. Keep re-rolling trimmings, and you should get about 40 biscuits. Cut out a thin triangle about 2cm long and ½cm wide at one of the indents of each star. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
- Heat oven to 200C/180C fan/ gas 6. Remove cling film and bake the biscuits for 8-12 mins until golden. Cool, then dust with icing sugar. The cooked biscuits can be frozen for up to 3 months.
- Mix the coffee and Kahlúa in a Martini glass. Slowly pour in the double cream over the back of a teaspoon so that it gently settles on the top of the coffee. Dust with a little cocoa and serve with a star biscuit slotted onto the glass and a plateful of Mint chocolate truffles, if you like (see 'Goes well with').
Cook Time
15M
Prep Time
PT20M
Yield
Makes 40 biscuits
Nutrition
- Calories: 78 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 4 grams sugar
- Protein Content: 1 grams protein
- Sodium Content: 0.06 milligram of sodium
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