Recipe: Coffee Cocktails with Star Biscuits

Prep: 20m
Bake: 15m
Makes: 40 biscuits


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


  1. 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.
  2. 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.
  3. 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.
  4. 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’).

Recipe from BBC Good Food

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