Coffee & Walnut Cream Cookies (Biscuits)

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READY IN: 1hr 41mins
YIELD: 18 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift flour into a medium bowl. Using only fingertips, rub in butter. Mix should look like fine breadcrumbs. Stir in sugar, vanilla and egg.
  • Knead dough on floured surface until smooth. Divide dough into 2. Roll one half between 2 sheets of baking paper until 3mm thick. Repeat with 2nd half. Refrigerate for 30 minutes.
  • Preheat oven to 180 Deg C, 356 Deg F. Grease & line trays with baking paper.
  • Use the round cutter to cut out 36 cookies. Place on trays and bake for around 12 minutes. Cool on wire racks. Make butter cream.
  • When cool sandwich cookies together with walnut butter cream and refrigerate for 30 minutes. Make coffee icing.
  • Spread the top of each cookie with icing and top with a walnut half.
  • Butter Cream: Using an electric mixer and a small bowl, beat butter and sifted icing sugar until light and fluffy. Combine cocoa, coffee and water then beat into mix. Stir in walnuts.
  • Coffee Icing: Sift icing sugar into a small heatproof bowl. Combine coffee and water then stir into sugar. Add butter. Place bowl over saucepan of simmering water and stir until icing is glossy and spreadable.
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