Koffiekoekies

Koffiekoekies
Koffiekoekies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Biscuits

  • 1

    kg cake flour (approximately 7 1/3 cups)

  • 1

    teaspoon (5 ml) salt

  • 1 1/3

    cups (330 ml) Demerara (yellow) sugar

  • 400

    gram butter

  • 1

    cup (250 ml) golden syrup or honey

  • 1

    tablespoon (15 ml) bicarbonate of soda

  • 1/2

    cup (125 ml) very strong black coffee (you can use a strong instant coffee such as Moccona, but should use at least 6 teaspoons)

  • 1

    teaspoon (5 ml) vanilla essence

  • Coffee fudge filling

  • 2

    tablespoons (30 ml) strong instant coffee (for instance, Moccona); use 2 1/2 tablespoons if using weaker instant coffee

  • 2

    tablespoons (30 ml) boiling water

  • 1 1/2

    cup (375 ml) white sugar

  • 150

    g butter or margarine

  • 1/3

    cup + 2 teaspoons (100 ml) milk

  • 1

    teaspoon (5 ml) vanilla

Directions

Sift the cake flour and salt together in a large mixing bowl. Melt the butter, sugar and golden syrup in a saucepan and stir until sugar is dissolved. Remove from heat and cool. Add vanilla to cooled mixture. Dissolve the bicarbonate of soda in a little coffee. Add this mixture, and the rest of the coffee, to the cooled butter and syrup mixture. Add to flour and knead well to form soft dough. Cover and leave overnight. Use a sausage maker with a cookie fitting to form long strips of dough. Cut the cookies into even lengths. A square 5 cm cookie cutter is ideal. Place on greased cookie sheets and bake at 200ÂșC for about 12 minutes until golden brown and baked through. Cool the biscuits on wire racks. To make the filling, dissolve the coffee in the boiling water and add the remaining ingredients, except the vanilla. Boil for 8 minutes, uncovered. Remove from the stove, and beat with a wooden spoon until thick and cooled. Sandwich the biscuits together with the coffee fudge filling.

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