Iced coffee butter cookies
Coffee version of the traditional iced biscuits with great buttery taste. Perfect for a gift or a special occassion.
Ingredients
- 500 grams plain flour
- 250 grams unsalted butter
- 250 grams caster sugar
- 1 egg large or 2 small-medium
- 1 tablespoon coffee granules dissolved in tablespoon of hot water
- pinch of salt
Vanilla Icing
- 1/2 teaspoon vanilla extract
- 100 grams icing sugar fine, confectioners sugar
- 1 tablespoon water or slightly more to achive a runny consistency
Instructions
- Using mixer or a handheld whisk, beat the butter and sugar together until creamy and fluffy.
- Mix coffee granules with small amount of hot water to create a watery paste.
- Add the eggs and coffee flavouring and mix until they are well combined.
- Add flour, pinch of salt to the bowl and mix until all the ingredients just come together.
- Taste the dough to check that you are happy with the amount of coffee flavour. If you think it's not enough mix another 1 teaspoon or so with a tiny bit of water and mix it in. Taste again before you leave the dough to rest.
- The dough needs to rest before you roll it out and bake it. Wrap the dough in clingfilm and refrigerate for at least 30 minutes.
- Roll out the dough into about 8 mm. To make this step easier, take two large greaseproof papers and roll out half (or third) of the dough between them.
- If you have the time, you can put the rolled out dough back to fridge before you cut out your biscuit shapes. This makes the dough much easier to handle and your biscuits are not going to expand too much when you get to bake them.
- When you are ready, use biscuits cutters to cut out your shapes and place (with plenty of space between) on a baking tray.
- Bake the biscuits in a preheated oven at 180C, 350 C (gas mark 4) for about 7-10 minutes. The timing depends on the size and thickness of your biscuits, but the final colour should be darker brown.
- Leave them to cool on a cooling rack and store in airtight container until you are ready to decorate them.
- To decorate your biscuits blend icing sugar with a bit of water and vanilla extract to a slightly thicker consistency. Add colouring if you like or leave plain to drizzle over the biscuits.
- Use a piping bag with a number 1.5 or 2 nozzle (or large if you want) or if you don't have piping nozzle, just cut your piping bag with a very small hole.
- I first pipe all my outlines and when dry I fill them with slightly runnier icing. Once you've finished your icing, leave the biscuits to dry. This can take anything up to 24 hrs (they look dry after 2 hours, but that's just the top crust forming and the layer underneath is still soft).
- After that, they biscuits are ready to be packed, eaten or given away as a little treats and presents.
Nutrition
Calories: 203kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 28mgSodium: 4mgPotassium: 37mgFiber: 1gSugar: 14gVitamin A: 259IUCalcium: 7mgIron: 1mg
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