Coffee Cocktails and Star Biscuits

Equipment

• Oven
• Rolling Pin
• Baking sheet

Ingredients

• 200g/7oz very soft butter
• 140g/5oz caster sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 300g/10oz plain flour, plus a little extra for rolling
• 100ml/4fl oz strong coffee, cooled
• 2 tbsp Kahlúa coffee liqueur
• 4 tbsp double cream

Instructions

1. 1Beat the soft butter, caster sugar, egg yolk, and vanilla extract together with a wooden spoon until combined. Stir in the plain flour, then turn the mixture out onto a lightly floured surface and knead gently into a smooth dough. Knead gently just until smooth, as overworking the dough makes the biscuits tough.
2. 2Roll the dough out flat and cut into star shapes using a cookie cutter. Gather any scraps and re-roll them to cut out the remaining dough.
3. 3Slice a narrow triangle from one inner corner of each star so the baked biscuit can rest on a glass rim. Place the cut stars onto parchment-lined baking trays and cover them tightly with plastic wrap.
4. 4Transfer the covered baking trays to the refrigerator and chill the dough for 30 minutes. Chilling firms up the butter so the stars hold their shape in the oven.
5. 5Preheat the oven to 200C (180C fan). Discard the plastic wrap and bake the chilled stars for 8 to 12 minutes until the edges turn golden brown.
6. 6Let the baked stars cool completely on a wire rack.
7. 7Combine the cooled strong coffee and coffee liqueur in a small pitcher. Pour the mixture evenly into two cocktail glasses.
8. 8Pour the double cream slowly over the back of a spoon so it floats in a neat layer on top of the dark coffee mixture. Slot a cooled biscuit onto the rim of each glass.

Recipe Details