Now that my household only has one teenager living with us, you would think there would be less reason to bake. However, apart from the fact that I LOVE to bake, my daughter has an entourage of friends who love to drop in and eat. Many of then come from homes where home cooked goodies would never be around. The kids come over and within minutes they are enjoying my brownies, cakes and cookies and often stay for dinner. Food made with love has a lovely way of including people in your life.
These cute little biscuits have a shortbready texture and the inside cream is a combination of chocolate, coffee and just a hint of cinammon.
• 250g unsalted butter at room temperature
• 1 tsp vanilla bean paste
• 1/2 cup (75g) of icing sugar,sifted
• 11/2 cups (225g) plain four, sifted
• 1 tsp strong black coffee (espresso)
• 125g dark chocolate
• 80g unsalted butter
• 1 teaspoon of cinnamon
• 2/3 cup icing sugar
• Cocoa and icing sugar for dusting
Preheat the oven to 160 º C. Line two baking sheets with baking paper to stop the biscuits from sticking. Beat butter and vanilla on a medium speed until thick and pale. In two batches, fold in flour and icing sugar until combined.
Roll heaped teaspoons of the mixture into balls and place 3cm apart on the lined trays. flatten slightly with your hand.
Bake for 15 mins or until golden. Remove from oven and set aside to cool.
Meanwhile to make the mocha cream, mix the coffee, with butter and melted chocolate and then add icing sugar and cinnamon until mixture is rich and thick.
When biscuits are cool, spread mocha cream on half the biscuits and sandwich with remaining biscuits. Dust with cocoa and icing sugar.Share on Facebook