This is a fab, quick recipe, using store cupboard ingredients, that makes delicious biscuits! Perfect as a snack with your morning coffee, or at any time of day!
A couple of weeks ago, my in-laws were popping down for the day and I realised the night before that I should probably whizz up something to offer them. I didn’t have the time or energy to go to the shop and so I needed to make something with the stuff that I had in the cupboards. I also wanted to make something that tasted fab, looked like I had made an effort but was actually quick and simple to make! Having made these biscuits a few times before, they came straight to mind and the decision was made.
The recipe comes from the original GBBO book “The Great British Book of Baking”. However, I’ve made a couple of adaptations – added a bit of extra flour and divided the mixture into far smaller balls: they recommend 16 but I’ve followed this recipe and the biscuits are crazily huge! I also rest the dough in the fridge for 20 minutes before baking, which helps the biscuits to keep their domed shape, rather than flattening out.
Give them a go – they’re delicious!
- 200g self-raising flour
- 100g caster sugar
- 100g butter, chilled and diced
- 2 tsp instant coffee granules or powder
- 1 medium egg
- 75g very soft butter
- 150g icing sugar
- 4 tsp cocoa powder
- Line two baking trays with baking parchment.
- Combine the flour and the sugar in a mixing bowl.
- Add the butter and rub into the flour mixture until it resembles breadcrumbs.
- Dissolve the coffee in 2 tsp of boiling water.
- Beat the egg until frothy and mix in the coffee.
- Add to the bowl and stir with a wooden spoon to make a firm dough.
- Flour your hands well and then divide the dough into 30 pieces.
- Shape each piece into a neat ball.
- Arrange the balls on the baking trays, allowing space for them to spread.
- Place the trays in the fridge for 20 minutes.
- Pre-heat the oven to 170C.
- Take the baking trays out of the fridge and place in the oven.
- Bake for 15-20 minutes, until light golden and firm to the touch.
- Leave to cool for a few minutes and then transfer to a wire rack and leave to cool completely.
- Beat the butter with the icing sugar and cocoa powder until very light and smooth.
- Use the buttercream to sandwich the biscuits in pairs.