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Bittersweet Biscuits Recipe
|Plain flour||7 Ounce (200 Gram)|
|Soda bicarbonate||1⁄4 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Instant coffee granules||1 Tablespoon|
|Butter/Margarine||4 Ounce, softened (125 Gram)|
|Vegetable cooking fat||2 Ounce (50 Gram)|
|Soft brown sugar||4 Ounce (125 Gram)|
|Vanilla essence||1 1⁄2 Teaspoon|
|Granulated sugar||3 Tablespoon|
|Chocolate coffee beans||2 Ounce (50 Gram)|
Calories 458 Calories from Fat 228
% Daily Value*
Total Fat 26 g39.9%
Saturated Fat 11.5 g57.7%
Trans Fat 0 g
Cholesterol 71.5 mg
Sodium 158.5 mg6.6%
Total Carbohydrates 54 g18.1%
Dietary Fiber 0.79 g3.2%
Sugars 26.6 g
Protein 3 g5.7%
Vitamin A 10.2% Vitamin C
Calcium 3% Iron 1.8%
*Based on a 2000 Calorie diet
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.