Coffee Biscuits
Coffee Biscuits
This is probably my favourite type of cookie. Coffee Biscuits with a cup of coffee mid morning always makes a great snack! The boys of the house sadly also like them so unless I hide them I have to share them! Happily this recipe makes around 24 so they aren’t always gone in an instant. I made these plain but if you need an extra sugar hit then sprinkle with sugar when they are hot out of the oven.
Makes approximately 24
Ingredients:
125 g dairy free spread
125 g caster sugar
1 egg yolk beaten
1 tbsp. instant coffee granules
225 g gluten free plain flour
Caster sugar for top (optional).
Method:
Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4.
Lightly grease or line several baking sheets.
Dissolve the coffee granules in 2 tsp. of warm water.
Place the butter and sugar into a bowl and beat until light and creamy. Gradually beat the egg yolk into the mixture.
Sift the flour and coffee into the bowl and stir into the mixture to make a soft dough.
Knead the dough on a lightly floured surface to ensure the coffee is blended through.
Form the dough into a sausage shape and wrap the dough in grease proof paper and chill for at least 30 minutes in a fridge.
Cut the dough into 24 pieces and roll each biscuit into a ball and place on the baking sheet.
Flatten each ball with your hand. I mark the cookies with a fork before placing them in the oven.
Bake in the oven for 15 minutes until browned and just firm to the touch. .
Remove from oven and sprinkle caster sugar over them (optional).
Leave for 5 minutes on the tray to cool and then carefully transfer them onto a cooling rack.
Additional Notes:
I use vegetable shortening instead of dairy free spread in the biscuits.
I find which gluten free plain flour I use, changes how this recipe works out. If you are not happy with the results it may be the flour used.
Remember to save the egg white - did you know you can freeze this?
Equipment Used:
KitchenAid Stand Mixer or hand whisk
Baking sheet
Cooling rack.
