Cariad Coffee Biscuits
175g Self-Raising Flour
100g Caster Sugar
100g Unsalted Butter, Chilled and Diced
2 Tsp Filter Coffee
1 Medium Free-Range Egg
Preheat the oven to 170°C/325°F/gas 3.
In a food processor, put the flour and sugar into the bowl and pulse a couple of times to just combine.
Add the butter and process until the mixture looks like fine crumbs.
Brew the coffee and spoon off 2 tsp into a separate bowl.
Beat the egg until frothy and mix in the coffee.
Pour into the processor and run the machine until the dough just comes together.
Tip the dough onto a work surface and divide it into 24 pieces. Flour your hands well, then shape each piece into a neat ball.
Arrange them on baking trays allowing for spreading and bake in the heated oven for 12 to 15 minutes, until light golden and firm to the touch.
Leave to cool for a couple of minutes, then transfer to a wire rack and leave to cool completely.
Image Credit: The Photographers Table
Recipe Credit: The Photographers Table and Discover Delicious Wales