Name: Coffee cocktails & star biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 40 biscuits
Cuisine: British
Ingredients: 200g soft butter; 140g caster sugar; 1 egg yolk; 1 tsp vanilla extract; 280g plain flour plus a little extra for rolling; 50ml strong coffee cooled; 1 tbsp Kahlúa; 2 tbsp double cream; cocoa powder for dusting

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Coffee cocktails & star biscuits

Coffee cocktails & star biscuits

Good Food team

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Makes 40 biscuits

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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Give your after-dinner coffee an edge with indulgent cream and Kahlúa

Freezable

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Alternatives

Complete the dish

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Mint chocolate truffles

A star rating of 4.7 out of 5.26 ratings

Ingredients

Nutrition

Units:

MetricUS

For the star biscuits

200g soft butter
140g caster sugar
1 egg yolk
1 tsp vanilla extract
280g plain flour

plus a little extra for rolling

For the cocktails (per person)

50ml strong coffee

cooled
1 tbsp Kahlúa
2 tbsp double cream
cocoa powder

for dusting

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Nutrition: per biscuit

kcal78
fat4g
saturates3g
carbs9g
sugars4g
fibre0g
protein1g
salt0.06g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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').

Recipe from Good Food magazine, January 2011

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A star rating of 5 out of 5.2 ratings

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