Give your after-dinner coffee an edge with indulgent cream and Kahlúa
Ingredients
For the star biscuits
- 200g soft butter
- 140g caster sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 280g plain flour, plus a little extra for rolling
For the cocktails (per person)
- 50ml strong coffee, cooled
- 1 tbsp Kahlúa
- 2 tbsp double cream
- cocoa powder, for dusting
Method
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Stir together the butter, sugar, egg yolk and vanilla using a wooden spoon. Stir in the flour – you might need to get your hands in at the end. Tip onto a floured surface and bring together into a smooth dough.
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Roll out the dough – half at a time if you like – and stamp out 5-6cm stars. Keep re-rolling trimmings, and you should get about 40 biscuits. Cut out a thin triangle about 2cm long and ½cm wide at one of the indents of each star. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
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Heat oven to 200C/180C fan/ gas 6. Remove cling film and bake the biscuits for 8-12 mins until golden. Cool, then dust with icing sugar. The cooked biscuits can be frozen for up to 3 months.
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Mix the coffee and Kahlúa in a Martini glass. Slowly pour in the double cream over the back of a teaspoon so that it gently settles on the top of the coffee. Dust with a little cocoa and serve with a star biscuit slotted onto the glass and a plateful of Mint chocolate truffles, if you like (see 'Goes well with').