Ingredients
175g unsalted butter
115g icing sugar
60g egg whites
175g flour
50g cocoa powder
50g cornflour
40ml Coffee Vino Cotto
1 tbspn demerara sugar
175g unsalted butter
115g icing sugar
60g egg whites
175g flour
50g cocoa powder
50g cornflour
40ml Coffee Vino Cotto
1 tbspn demerara sugar
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Methods
1
Whisk butter, icing sugar and egg whites until fluffy and smooth. Fold in flour, cocoa, corn flour and Coffee Vino Cotto. Roll into log, wrap in glad wrap and set in fridge, for an hour.
2
Preheat oven to 170C.
3
Cut into ½ centimetre disc and place onto lined baking tray, sprinkle with demerara sugar. Place in oven and cook for 10 to 15 minutes, to allow to crisp and cool on wire rack.
1
Whisk butter, icing sugar and egg whites until fluffy and smooth. Fold in flour, cocoa, corn flour and Coffee Vino Cotto. Roll into log, wrap in glad wrap and set in fridge, for an hour.
2
Preheat oven to 170C.
3
Cut into ½ centimetre disc and place onto lined baking tray, sprinkle with demerara sugar. Place in oven and cook for 10 to 15 minutes, to allow to crisp and cool on wire rack.
