Stir together the butter, sugar, egg yolk and
vanilla using a
wooden spoon. Stir in the flour – you
might need to get your hands in at the end.
Tip onto a floured surface and bring together
into a smooth dough.
Roll out the dough – half at
a time if you like – and stamp out 5-6cm
stars. Keep re-rolling trimmings, and you
should get about 40 biscuits. Cut out a
thin triangle about 2cm long and ½cm
wide at one of the indents of each star.
Arrange on trays lined with baking
parchment, cover with cling film and chill
for 30 mins.
Heat oven to 200C/180C fan/
gas 6. Remove cling film and bake the
biscuits for 8-12 mins until golden. Cool, then
dust with icing sugar. The cooked
biscuits can be frozen for up to 3 months.
Mix the coffee and Kahlúa in a Martini
glass. Slowly pour in the double cream
over the back of a teaspoon so that it
gently settles on the top of the coffee.
Dust with a little cocoa and serve with a star biscuit slotted onto the glass and a plateful of Mint chocolate truffles, if you like (see 'Goes well with').