I was craving some of my childhood biscuits but of corks I had to put a slightly different twist, adding coffee to these made them even better. The filling I made was so soft that it oozes out the side when you bite into the biscuit (I’m not sure Paul Hollywood would be very impressed by this), but it is so creamy and light and doesn’t go too hard over time. I adapted the recipe from the good house keeping website and I think they turned out perfectly and I was actually quite impressed with how early they look!
Preptime –25mins (There is waiting time as you have to ensure the biscuits are completely cool before filling)
Baketime- 7 minutes
- 250g of Plain Flour
- 125g of Caster sugar
- 125g of Salted Butter (Plus 25g for icing)
- 50g of cocoa powder
- 3 Tbsp of Golden Syrup
- 2.5 Tbsp of instant coffee
- 100g of Dark Chocolate
- 100g of Trex
- 100g of Icing sugar
- Pre-heat the oven to 160 degrees Celsius.
- Weigh out flour and butter into a bowl and rub the butter into the flour until it resembles bread crumbs.
- Then add the sugar, golden syrup coffee and cocoa powder into the bowl and mix together until it has formed a soft dough.
- Once the dough has come together roll it into a rectangle so about 7mm thick, roll between two sheets of baking parchment this means that you do not need to add more flour to stop the dough from sticking.
- Cut the dough into rectangles about 3.5cm wide and 6cm long. Place on tray with enough space for the biscuits to spread.
- Bake in the oven for 7 minutes until cooked, then transfer onto a cooling rack and leave to cool completely.
- Whilst the biscuits are cooling making the filling by using a hand whisk to beat the butter, and trek until pale and fluffy,
- Add the icing sugar, coffee and melted dark chocolate and mix until fully combined.
- Using a large open nozzle pipe the filling onto the cookie in little dots and place the second cookie on top.
- If you want to add more decoration using a writing icing nozzle pipe small dots on the top and add coffee beans to decorate.