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My review
African Coffee Biscuits
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BakerLady
"These biscuits can be described as 'uzo uzwa ienergy' which is 'You will feel the energy' in a South African language. These biscuits can be eaten after a hard day of work or when you seriously need a pick-me-up. They will not appeal to children too much (maybe teenagers) but are a firm adult favorite."
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Ingredients
40 m servings 88Original recipe yields 60 servings (5 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine butter and sugar in a large bowl; beat with an electric mixer until light and fluffy.
- Stir boiling water and coffee powder in a small bowl until coffee is dissolved. Stir in apricot jam. Mix into the creamed butter mixture.
- Stir milk and baking soda in a small bowl until baking soda is dissolved. Add vanilla extract. Stir into the creamed butter mixture.
- Combine cake flour and salt in a bowl; add to the creamed butter mixture. Stir well until a dough forms.
- Fill a cookie press with dough. Pipe dough onto the baking sheets. Repeat with remaining dough.
- Bake in the preheated oven until lightly browned, about 10 minutes. Transfer to wire racks to cool.
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Footnotes
- Cook's Notes:
- Leftover egg yolks can be put into the fridge in a bowl of water and used for other purposes.
- If dough looks too soft in step 5, cover and refrigerate until it's easier to work with.