Recipes

Coffee Nut Biscuit

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
125 g Butter ½ cup
115 g Brown Sugar (firmly packed) ½ cup
50 g Eggs 1 x 50 g
6 g Instant Coffee Powder 2 tbsp
15 g Boiling Water 3 tsp
280 g Laucke Wallaby Flour 1¾ cups
12 g Baking Powder 2½ tsp

Method

  1. Preheat oven to 190°C.

  2. Cream the butter, sugar and egg until combined.

  3. Dissolve the coffee in the boiling water, cool, and add to the creamed mixture, beat until combined.

  4. Stir in the flour and baking powder, and mix to a paste.

  5. Turn onto a floured surface, and knead until smooth.

  6. Roll out to 5 mm thickness and cut 5 cm rounds with a fluted cutter.

  7. Place onto prepared trays about 2.5 cm apart.

  8. Press a pecan or walnut half on each biscuit.

  9. Baking time 10 to 12 minutes or until firm to touch.

  10. Remove from trays to wire racks to cool.

  11. Melt chocolate and dip half the biscuit making sure the chocolate covers half the nut.

  12. When the chocolate has set, cover the chocolate with paper, and dust the uncovered portion with icing sugar, again making sure that the other half of the nut is covered.

  13. Yield approximately 35.

  • Biscuits-Cookies-Slices
  • Yield: Approximately 35
  • Bake: 10 - 12 minutes
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