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| African Coffee Biscuits |
"These biscuits can be described as 'uzo uzwa ienergy' which is 'You will feel the energy' in a South African language. These biscuits can be eaten after a hard day of work or when you seriously need a pick-me-up. They will not appeal to children too much (maybe teenagers) but are a firm adult favorite."
Ingredients :
- 1 1/4 cups butter, softened
- 1 cup white sugar
- 1 1/2 teaspoons boiling water
- 1 1/2 teaspoons instant coffee powder
- 1/2 cup smooth apricot jam
- 1/4 cup milk
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon vanilla extract
- 4 cups cake flour
- 1/2 teaspoon salt
Instructions :
| Prep : 30M | Cook : 60M | Ready in : 40M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine butter and sugar in a large bowl; beat with an electric mixer until light and fluffy.
- Stir boiling water and coffee powder in a small bowl until coffee is dissolved. Stir in apricot jam. Mix into the creamed butter mixture.
- Stir milk and baking soda in a small bowl until baking soda is dissolved. Add vanilla extract. Stir into the creamed butter mixture.
- Combine cake flour and salt in a bowl; add to the creamed butter mixture. Stir well until a dough forms.
- Fill a cookie press with dough. Pipe dough onto the baking sheets. Repeat with remaining dough.
- Bake in the preheated oven until lightly browned, about 10 minutes. Transfer to wire racks to cool.
Notes :
- Leftover egg yolks can be put into the fridge in a bowl of water and used for other purposes.
- If dough looks too soft in step 5, cover and refrigerate until it's easier to work with.
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