Last night I donned my apron to whip up these little biscuit bites, for a number of very good reasons. Firstly, I need to start saving egg whites to make meringues at the weekend. Secondly, I wanted to try out another of the lovely products that Sugar and Crumbs sent me to review, and thirdly, probably most importantly, we need some sugar in the office to get us through the week.
The Coffee Icing Sugar for Sugar and Crumbs was lovely to work with, a silky white powder and perfect for this adapted Sable biscuit recipe. The 125g pack was the ideal size to make both this biscuits and icing.
75g coffee icing sugar
100g plain flour
1 egg yolk
50g coffee icing sugar
– Mix together the icing sugar and flour, and rub in the butter until the mixture resembles breadcrumbs
– Add the egg yolk, and knead together to form a smooth paste. If the mixture is too sticky don’t be afraid to add some more flour, you want to be able to roll it without sticking
– Roll the mixture into small balls, spread out evenly on baking sheet. They do not need to be space too far apart, as the biscuits won’t spread much during cooking
– Using a fork dipped in boiling water, gently flatten the top of each biscuit
– Bake at 180 degrees for 10-12 minutes until firm to touch and golden brown
– When cool, mix the remaining icing sugar with a little water, to form a thick paste. Cover the top of each biscuit using a pastry brush, and leave to set.- Enjoy with your favourite cup of Joe! Or, as we did in the office – dipped into a cup of tea!
And how did the coffee flavour come out? Well it was a lovely subtle tone in the icing sugar that really came through in the combination of the biscuit and icing. And aesthetically pleasing to have a coffee flavoured treat without the normally associated rather dark brown colour!
Disclaimer – Products were provided by Sugar and Crumbs for review. However the opinions are entirely my own.