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Ingredients
- 125 g butter
- 125 g brown sugar
- 250 g golden syrup or honey
- 500 g flour
- 1 teaspoon baking powder
- 2 ml bicarbonate of soda
- 50 ml milk
- 1 tablespoon coffee essence or
20 ml Nescafé dissolved in 15 ml hot water - 2½ ml vanilla essence
- ¼ cup (50 g) butter
- 60 ml milk
- 40 g sugar
- ½ tablespoon coffee essence or
5 ml instant coffee (Nescafé) dissolved in hot water - 2½ ml vanilla essence
Method
- Mix butter, sugar and syrup, heat the mixture just enough to melt the butter.
- Add the coffee and vanilla essence, mix.
- Add flour and backing powder and the bicarbonate of soda mixed with milk.
- Knead well.
- Roll the dough out to a thickness of 5-6 mm and cut with a small pastry cutter.
- Bake in moderate oven (180°C) for 8 minutes or till done.
Filling
- Place butter, milk and sugar into a casserole and boil until thick and creamy; about 10 minutes.
- Add coffee and vanilla essence, mix well.
- Cool to room temperature and and spread between biscuits.
Depending on the size; makes about 50 double-sided biscuits
Original recipe from my mother Irene Behrens.