Coffee slices

For those who love coffee, there’s a double dose in these crisp biscuits!

Ingredients:

  • 150g / 5oz butter or block margarine, plus extra for greasing
  • 50g / 2oz soft light brown sugar
  • 1 egg
  • 3 tsp coffee essence
  • 175g / 6oz self-raising flour

For the icing:

  • 225g / 8oz icing sugar
  • 2 tsp coffee essence

Method:

  1. Preheat the oven to 180ºc/350ºF/Gas 4.  Grease a 23 x 33cm swiss roll tin and with margarine.
  2. Beat the butter and sugar together until light and fluffy.  Beat the egg and coffee essence together and then mix with the butter mixture.  Sift in the flour and stir until the mixture resembles a smooth paste.
  3. Press into the tin and level. Bake for 15 minutes, or until firm and golden.  Cool in the tin for 5 minutes, then turn out and leave to cool.
  4. Meanwhile in a bowl, mix icing sugar with 4-5 teaspoons hot water.  Place 2 tablespoons in a small icing bag with a small nozzle – this is for piping white lines. 
  5. Add coffee essence to the remaining icing.  Spread the coffee icing over the top of the base, then quickly pipe lines of plain icing lengthways.  Draw a skewer across the lines to create a feathered effect.  Leave to set before cutting into squares.
  6. Enjoy with a cuppa tea….