Ingredients

• 200 grams butter
• ½ cup caster sugar
• 2 cups flour
• pinch salt
• ¼ cup desiccated coconut

White chocolate and coffee ganache

• ½ cup cream
• 2 teaspoons instant coffee granules
• 125 grams white chocolate chopped

Method

1. Beat together the butter and sugar until light and creamy. Sift together the flour and salt and work into the creamed mixture with the coconut. Wrap in plastic wrap and chill for 30 minutes.
2. Roll out to 3mm thickness and cut into shapes. Place on a lightly greased tray. If wished, place half an almond in the centre of half the biscuits.
3. Bake at 180ºC for 15 minutes or until the biscuits begin to brown around the edges. Cool on a cake rack.
4. Join two biscuits with the White Chocolate and Coffee Ganache. Dust with icing sugar to serve.

White chocolate and coffee ganache

1. Bring the cream and coffee granules to the boil. Remove from the heat, add the chocolate and stir until it has melted. Cool, then chill until the ganache is firm. Keep covered in the refrigerator.