Rachel Allen's Home Baking: Coffee sandwich biscuits recipe

If you like your coffee with a little more coffee on the side, these are a perfect solution.

Rachel Allen10 November 2017

Makes 12

Ingredients
*100g butter, softened
*100g caster sugar 1 egg, beaten
*1 tbsp very strong coffee, cooled
*175g plain flour, plus extra for dusting
*1 tsp baking powder

For the coffee butter icing
*50g butter, softened
*100g icing sugar
*1–2 tbsp very strong coffee, cooled

Method

1.Preheat the oven to 180°C or Gas mark 4. Line the baking sheets with baking parchment.

2. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor.

3. Add the sugar and beat until light and fluffy. Beat in the egg and the coffee.

4. Sift the flour and baking powder into the mixture, and stir to combine. Chill in the fridge for 30 minutes–1 hour. It will be a soft dough. With lightly floured hands, shape a heaped teaspoon of dough into a ball and put on the prepared baking sheet.

5. Flatten slightly with the tip of your finger. Repeat to make 24 biscuits, spaced well apart. Bake for 9–11 minutes until just turning pale golden around the edges. Leave to cool on the baking sheet on a wire rack for 2–3 minutes, then transfer them to the rack to cool completely.

6. To make the icing, put the butter in a bowl and beat thoroughly with an electric beater, or use a food processor. Sift in the icing sugar and one tablespoon of the coffee. Mix well, then add a little more of the coffee to get a spreadable consistency.

7. Sandwich the biscuits together using a heaped teaspoon of icing. Put on a plate to serve.