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    Café noir biscuits

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    Café noir biscuits

    by Martha Collison

    • Preparation time: 20 minutes + cooling
    • Cooking time: 12 minutes to 15 minutes
    • Total time: 32-35 minutes + cooling

    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.

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    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. 


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