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Saturday, 9 June 2012

Coffee Biscuits

These biscuits melt in your mouth and have a delicate coffee flavour.  You can pipe them like we did, or if you don't have a piping bag, roll tablespoonfuls of mixture into small balls.  Put them on an oven tray lined with non-stick baking paper then flatten with a floured fork before baking.

I these biscuits with my 3 daughters on Thursday afternoon when the rain was belting down outside and we needed a quick bake to cheer us up and keep us amused.  All 3 girls helped pipe the biscuits, with varied amounts of success.

This recipe is, of course, one for the Coffee, Set, Match challenge run by Wimbledon sponsors Lavazza.  These lovely biscuits will keep in an airtight container for 3 - 4 days, although they never last that long in our house because we always eat them before then.  Friends of mine, who have much more restraint, have kept them in an airtight biscuit tin quite happily for 4 days until they devoured the last ones.

1 Tblsp espresso, cooled
250 grams butter
1/2 cup icing sugar
1 1/2 cups flour
1/2 cup cornflour

Dark Chocolate Ganache:

125ml double cream
125g good quality dark chocolate, finely chopped

Preheat your oven to 180ºC.  Beat the butter and sugar until light, creamy and fluffly.  Sift the flour and cornflour together and then fold into the butter mixture with the cooled espresso.

Fit a piping bag with a large star nozzle and fill it with biscuit mixture.  Pipe fingers or swirls onto a baking tray lined with non-stick baking paper.


Bake in your preheated oven at 180ºC for 12 - 15 minutes or until the edges of the biscuits start to turn golden.  Transfer to a wire rack to cool completely.  Serve either plain or sandwiched together with buttercream icing or ganache.


To make the ganache:  Bring the cream to the boil in a saucepan and then remove from the heat.  Add the chocolate and allow it to slowly melt into the cream.  Stir until completely combined.  Put into the fridge until the ganache is a spreadable consistency.



I piped the biscuit mixture onto the base and up the sides of  some well greased muffin tins and baked for 15 minutes to get the biscuit cases for the ganache.  The finger biscuits were piped onto the lined baking trays and then sandwiched together with ganache.  The swirls were also piped onto lined baking trays.

Don't forget the fabulous Lavazza Wimbledon Giveaway!

To be in with a chance to win one the fantastic Lavazza Wimbledon prizes look out for promotional cups on take away Lavazza coffees from cafes, or enter the fabulous giveaway online at http://promotion.wimbledon.lavazza.com/

Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.

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