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Biscuits

Mocha Biscuits

Name: Mocha Biscuits
Prep time: 15 min
Cook time: 10 min
Yield: 24
Ingredients: 1¾ cups plain flour; 1 cup Chelsea Dark Cane Sugar; 1 Tbsp cocoa; 2 tsp coffee powder; 125g butter, roughly chopped; 1 egg; Extra plain flour, for kneading; Extra butter, melted, for greasing; ¼ cup Chelsea Demerara Sugar

Preparation

15 mins

Bake

10 mins

Difficulty

Easy

Servings

These tasty little mocha biscuits are a great gift when packaged up in cellophane and ribbons.

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Ingredients
Method

Ingredients

1¾ cups plain flour
1 cup Chelsea Dark Cane Sugar
1 Tbsp cocoa
2 tsp coffee powder
125g butter, roughly chopped
1 egg
Extra plain flour, for kneading
Extra butter, melted, for greasing
¼ cup Chelsea Demerara Sugar

Chelsea Products in Recipe

Demerara Sugar

Demerara (pronounced...

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Dark Cane Sugar

A moist, dark brown sugar...

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Method

Put flour, dark cane sugar, cocoa and coffee powder in a food processor and process for 30 seconds or until combined. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until a dough forms.

Turn out dough onto a lightly floured surface and knead until smooth.

Halve dough and form into 2 rounds. Wrap in plastic wrap and refrigerate for 30 mins or until firm.

Preheat oven to 180°C conventional (or 160°C fan-forced). Grease two oven trays with melted butter and line each with baking paper.

Roll out one round of dough between two sheets of baking paper until 3mm thick. Using a 7cm biscuit cutter, cut out 12 rounds from dough. Put on one prepared tray.

Repeat with remaining dough. : Sprinkle Demerara sugar on each round, pressing into dough.

Bake for 10 mins or until firm to the touch. Transfer to a wire rack to cool completely. Serve or package as gifts.

Note: If you don't have a food processor, combine the dry ingredients in a bowl. Rub the butter into the mixture with your fingertips until it resembles fine breadcrumbs. Add egg and stir until it forms a dough, then continue with the recipe.