Save to your scrapbook
Café noir biscuits
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 18-20 biscuits
140g plain flour, plus extra for dusting
½ tbsp baking powder
1/2 tsp sea salt flakes
1 tsp caster sugar
30g butter, cubed and chilled
75ml whole milk
For the icing
175g royal icing sugar
About 1½ tbsp strong brewed coffee
1. Preheat the oven to 200ºC, gas mark 6, and line two baking trays with baking parchment. Put the flour, baking powder, salt, caster sugar and butter into a mixing bowl. Use your fingers to rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
2. Add the milk, a little at a time, and stir until a soft dough forms. Knead briefly to bring it all together. Dust the work surface with flour and roll out the dough to the thickness of a £1 coin. Trim the edges and, using a sharp knife, slice it into rectangles. This should give you about 18-20 biscuits.
3. Place the biscuits on the baking trays, then prick the surface of each one several times with a fork. Bake for 12-15 minutes, or until golden brown all over. Allow to cool.
4. For the icing, mix the royal icing sugar with enough coffee to make a smooth, thick paste. Dip the smooth side of each biscuit into the icing, shake to level the surface, then place on a wire rack to set. These will keep in a biscuit tin for 2-3 days.
Martha’s tip If you can’t find royal icing sugar, you can use regular icing sugar, but it may take longer to set hard.
Typical values per serving:
(making 18) vegetarian
This recipe was first published in Tue Feb 16 09:55:00 GMT 2021.
Average user rating