Coffee and Cream Cookie Recipes - Melting Moments

Ingredients

• 1 2/3 cups/250 g all-purpose/plain flour

• 1 1/4 cups/180 g custard powder

• 1 cup/200 g granulated sugar

• 1/2 cup/75 g rice flour

• 1 tsp baking powder

• 1/8  tsp salt

• 3/4 cup/180 g butter, cut up

• 4 tbsp milk

• 1 cup/250 ml Italian Butter cream

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Method:

1. Stir together the flour, custard powder, sugar, rice flour, baking powder, and salt in a large bowl.

2. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Pour in the milk to form a firm dough.

3. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

4. Preheat the oven to 350°F/180°C/ gas 4. Set out two cookie sheets. Transfer the dough to a lightly floured surface and roll out to a thickness of 1/4 inch (5 mm).

5. Use a 1 1/2-inch (4-cm) cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out the cookies until all the dough is used.

6. Transfer the cookies to the cookie sheets, placing them 1 inch (2.5 cm) apart. Bake for 12-15 minutes, or until lightly browned.

7. Transfer to racks to cool. Stick pairs of cookies together with the butter cream.