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Coffee Fingers

  • Makes 40 single biscuits
Coffee Fingers

These coffee-scented butter biscuits aren't too sweet and can be enjoyed plain or sandwiched with chocolate icing or ganache. Once iced, they will soften, so use within 3-4 days.


  • 1 tblsp instant coffee granules
  • 2 tsp hot water
  • 250 grams butter
  • ½ cup icing sugar
  • 1½ cups flour
  • ½ cup cornflour
  • about 30 whole almonds (optional)

Dark Chocolate Ganache

  • ½ cup cream
  • 125 grams quality dark chocolate, chopped


  1. Dissolve the coffee granules in the hot water. Allow to cool.
  2. Beat the butter and sugar until light and creamy. Sift the flour and cornflour together, then stir into the butter mixture with the cooled coffee.
  3. Fit a piping bag with a star nozzle and fill with biscuit mixture. Pipe fingers or rosettes onto a well-greased baking tray. Place an almond on top if desired.
  4. Bake at 180ºC for 12-15 minutes until lightly coloured. Transfer to a cake rack to cool. Serve dusted with a little icing sugar if not sandwiching with icing or ganache.

Dark Chocolate Ganache

  1. Bring the cream to the boil and remove from the heat. Add the chocolate and allow to melt slowly into the cream. Refrigerate until the ganache is a spreadable consistency.

Cooks Tips

If you don't have a piping bag, roll tablespoons of mixture into small balls. Place on a greased baking tray, then flatten with a fork before decorating with almonds. Store biscuits in an airtight container.

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