Maggie Beer

Approved coffee vino cotto   sea salt biscuit 06

Chocolate and Coffee Vino Cotto Biscuits

Approved coffee vino cotto   sea salt biscuit 06

Step 1: Whisk butter, icing sugar and egg whites until fluffy and smooth. Fold in flour, cocoa, corn flour and Coffee Vino Cotto. Roll into log, wrap in glad wrap and set in fridge, for an hour.

Step 2: Preheat oven to 170C.

Step 3: Cut into ½ centimetre disc and place onto lined baking tray, sprinkle with demerara sugar. Place in oven and cook for 10 to 15 minutes, to allow to crisp and cool on wire rack.

Ingredients

  1. 175g flour
  2. 50g cornflour
  3. 40ml 2 1/2 tbspn Coffee Vino Cotto
  4. 1 tbspn demerara sugar

Chocolate and Coffee Vino Cotto Biscuits appears in

Add to your favourites
Your basket Your basket   Check out