Bittersweet Biscuits Recipe
Summary
Preparation Time25 MinCooking Time20 Min
Ready In45 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Ingredients
| Plain flour | 200 Gram | |
| Salt | 1/4 Teaspoon | |
| Soda bicarbonate | 1/4 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| Instant coffee granules | 1 Tablespoon | |
| Butter/Margarine | 125 Gram, softened | |
| Vegetable cooking | 50 Gram | |
| Granulated Sugar | 125 Gram | |
| Soft brown sugar | 125 Gram | |
| Vanilla essence | 1 1/2 Teaspoon | |
| Egg yolk | 1 | |
| Granulated Sugar | 3 Tablespoon | |
| Coffee beans | 50 Gram |
Directions
Sift the flour, salt, bicarbonate of soda, baking powder and instant coffee into a bowl and set aside.
Put the butter or margarine and cooking fat into a large bowl and cream until light and fluffy.
Add the sugars and beat until well blended.
Beat in the vanilla essence and then the egg yolk.
Gradually add the flour mixture, beating until just well combined.
Shape the mixture into 2.5 cm (1 inch) balls and place them about 5 cm (2 inches) apart on ungreased baking sheets.
Dip a tumbler in granulated sugar and use it to flatten each biscuit to 5 mm (1/4 inch) thick.
Press a chocolate coffee bean in the centre of each one.
Bake the biscuits in a preheated oven, 190°C (375°F), Gas Mark 5, for 10-12 minutes until they are golden-brown and firm to the touch.
Leave to cool on the baking sheets for 1-2 minutes, then transfer them to wire racks to cool completely.
Put the butter or margarine and cooking fat into a large bowl and cream until light and fluffy.
Add the sugars and beat until well blended.
Beat in the vanilla essence and then the egg yolk.
Gradually add the flour mixture, beating until just well combined.
Shape the mixture into 2.5 cm (1 inch) balls and place them about 5 cm (2 inches) apart on ungreased baking sheets.
Dip a tumbler in granulated sugar and use it to flatten each biscuit to 5 mm (1/4 inch) thick.
Press a chocolate coffee bean in the centre of each one.
Bake the biscuits in a preheated oven, 190°C (375°F), Gas Mark 5, for 10-12 minutes until they are golden-brown and firm to the touch.
Leave to cool on the baking sheets for 1-2 minutes, then transfer them to wire racks to cool completely.
Chef
