Coffee sandwich biscuits

Recipe by:

The espresso filling of these delectable treats are perfect for a burst of energy in the morning and the biscuits use ground rice for enhanced texture - simply delicious

Coffee sandwich biscuits

SERVES

6

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

15

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to  at 180°C .

  2. Sieve the flour and ground rice together. Cream the butter and sugar. Mix the coffee with the water and beat into the creamed butter and sugar.

  3. Fold in the dry ingredients and mix together.

  4. Roll out thin and cut into rounds — if you use walnuts, put half a walnut on every other biscuit. Put them on a greased baking-sheet and bake for about 15 minutes.

  5. Cool on a wire rack. When they’re cold put them together with the following cream.

  6. Filling: Cream butter and icing sugar and then beat in instant coffee mixed with the cream.

Ingredients

  • 75g flour

  • 25g ground rice

  • 75g butter

  • 50g caster sugar

  • 2 tsp instant coffee

  • 1 tsp water

  • Halved walnuts (if you like)

  • For the filling:

  • 25g butter

  • 50g icing sugar

  • 1 tsp instant coffee mixed with 1 tsp cream

Method

  1. Preheat the oven to  at 180°C .

  2. Sieve the flour and ground rice together. Cream the butter and sugar. Mix the coffee with the water and beat into the creamed butter and sugar.

  3. Fold in the dry ingredients and mix together.

  4. Roll out thin and cut into rounds — if you use walnuts, put half a walnut on every other biscuit. Put them on a greased baking-sheet and bake for about 15 minutes.

  5. Cool on a wire rack. When they’re cold put them together with the following cream.

  6. Filling: Cream butter and icing sugar and then beat in instant coffee mixed with the cream.