Ingredients
- 60 g butter
- ¼ cup caster sugar
- 1 egg
- 2 tablespoons milk
- 1½ cups plain flour
- ¼ teaspoon baking powder
- 2½ teaspoons instant coffee powder
- chopped nuts to decorate
Coffee icing
- 1¼ cups icing sugar, sifted
- 2 teaspoons instant coffee powder
- 1 tablespoon water
Method
1. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add egg and milk; beat well.
2. Sift together flour, baking powder and coffee. Stir dry ingredients into creamed mixture to form a dough; knead lightly.
3. Roll out thinly on a floured board. Cut into desired shapes with floured cutters. Place on greased baking trays, allow room for spreading.
4. Bake at l80°C for 15 minutes, or until light brown. Cool on trays for 2–3 minutes. Transfer to a wire rack to cool completely. When cold, top with icing and sprinkle with the nuts.
5. To make icing: combine all ingredients in a small pan. Stir over a low heat until lukewarm and a thick spreading consistency. Remove from heat; stand pan in a larger pan of hot water to keep mixture spreadable while using. Cover coffee shapes with the icing and sprinkle with chopped nuts to decorate. Store Coffee Shapes in an airtight container.
