Coffee Shortbread

  • cooking time
    12 m
  • calories per serve
    117 cal
  • serves
    20
2 tbsp
nescafÉ gold
1 tbsp
water
185 g
butter softened
1/2 cup (80g)
icing sugar sifted
1 tbsp
vanilla
3/4 cup (110g)
cornflour
3/4 cup (110g)
plain flour
3/4 cup (110g)
NESTLÉ dark melts
1/4 cup (60ml)
NESTLÉ CARNATION creamy evaporated milk

Method

  1. preheat oven to 180°c/160°c fan forced. line 2 baking trays with baking paper.

  2. dissolve nescafÉ gold in water. using an electric mixer, beat butter and sugar until pale and creamy; add coffee and vanilla, beat until combined. fold in sifted cornflour and flour.

  3. spoon mixture into a piping bag fitted with a fluted tube. pipe into 8cm lengths on prepared trays, allowing room for spreading.

  4. bake 10-12 minutes or until light golden. cool on a wire rack.

  5. combine nestlÉ dark melts and CARNATION creamy cooking milk in a heatproof bowl. place over simmering water and stir until smooth. dip one end of each biscuit in chocolate, place on a baking tray lined with baking paper to set.

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