Coffee cocktails & star biscuits

 

 

Ingredients

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 
  Prep: 20 mins Cook: 15 mins
  Easy
  Makes 40 biscuits

  Method

  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.
  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.
  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.
  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').