Original Recipe: Edmonds

Ingredients

• 125g butter, softened
• 1/3 cup caster sugar (heaped)
• 1 tsp vanilla essence
• 1 egg
• 2 cups of flour
• 1 tsp baking powder
• 2 tbsp of instant coffee (add more if preferred)

Icing

• 1 cup icing sugar
• 1 tsp butter
• 2 tbsp cocoa
• 1 tsp vanilla essence
• boiling water

Method

1. Preheat oven to 180°c
2. Cream butter, sugar, and vanilla. Add the egg, and continue beating until combined.
3. Sift the flour and baking powder into the creamed mixture, add the instant coffee, and beat to combine.
4. Grease a baking tray, and form the mixture into teaspoon-sized balls. You should get about 35 biscuits from the mixture.
5. Bake the biscuits for 10 minutes. Take the tray out of the oven, letting the biscuits cool for 2 minutes, and then place them on a wire rack to cool completely.
6. Place the icing sugar, butter, vanilla essence, and cocoa in a measuring jug and carefully add enough hot water to get the icing to a spreadable consistency.
7. Ice the biscuits and wait for the icing to set.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection

22/04/24