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Categories:
flour cold butter caster sugar vanilla extract egg walnut butter cream unsalted butter icing sugar cocoa coffee granules water walnuts Coffee Icing icing sugar coffee granules water butter
Viewed: 28 - Published at: 6 years agoIngredients
- 250 g plain flour
- 125 g cold butter, chopped
- 55 g caster sugar
- 1/2 teaspoon vanilla extract
- 1 egg, lightly beaten
- 18 walnut halves
- butter cream
- 185 g unsalted butter, softened
- 120 g icing sugar
- 1 tablespoon cocoa
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- 125 g walnuts, chopped finely
- coffee icing
- 160 g icing sugar
- 2 teaspoons instant coffee granules
- 1 tablespoon hot water
- 1 teaspoon butter
Method
- Sift flour into a medium bowl. Using only fingertips, rub in butter. Mix should look like fine breadcrumbs. Stir in sugar, vanilla and egg.
- Knead dough on floured surface until smooth. Divide dough into 2. Roll one half between 2 sheets of baking paper until 3mm thick. Repeat with 2nd half. Refrigerate for 30 minutes.
- Preheat oven to 180 Deg C, 356 Deg F. Grease & line trays with baking paper.
- Use the round cutter to cut out 36 cookies. Place on trays and bake for around 12 minutes. Cool on wire racks. Make butter cream.
- When cool sandwich cookies together with walnut butter cream and refrigerate for 30 minutes. Make coffee icing.
- Spread the top of each cookie with icing and top with a walnut half.
- Butter Cream: Using an electric mixer and a small bowl, beat butter and sifted icing sugar until light and fluffy. Combine cocoa, coffee and water then beat into mix. Stir in walnuts.
- Coffee Icing: Sift icing sugar into a small heatproof bowl. Combine coffee and water then stir into sugar. Add butter. Place bowl over saucepan of simmering water and stir until icing is glossy and spreadable.
