Caramel coffee melting moments
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How to make Caramel coffee melting moments
Yield = 30Prep time: 0:25
Cook time: 0:15
Total time: 0:40
Ingredients
- 55g (1/4 cup, firmly packed) brown sugar
- 45g (1/4 cup) icing sugar
- 1/2 teaspoon coffee essence
- 350g butter, at room temperature
- 265g (13/4 cups) plain flour, sifted
- 50g (1/3 cup) cornflour, sifted
- 180g 70% cocoa dark chocolate, chopped
- 2 teaspoons coffee liqueur
- Cocoa powder, to dust
Method
- Step 1 Preheat oven to 160C. Line 2 baking trays with baking paper. Use electric beaters to beat brown sugar, icing sugar, coffee essence and 250g of the butter in a bowl until pale and creamy. Fold in combined flour and cornflour. Mix to form a soft dough. Use floured hands to roll 2 teaspoons of mixture into balls. Place on prepared tray. Flatten slightly with a lightly floured fork. Repeat with remaining mixture. Bake for 15 minutes or until pale golden. Cool biscuits on trays.
- Step 2 Place chocolate, liqueur and remaining butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn’t touch water). Stir occasionally until mixture is smooth. Chill for 20 minutes or until thick and spreadable. Spoon into a piping bag with a 2cm star nozzle. Pipe mixture over half the biscuits. Place remaining biscuits on top. Dust with cocoa.
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