½ lb butter (½ of a 500g brick) ¾ cup icing sugar⅓ cup maizena (corn flour)2 tablespoon oil 1 heaped or level teaspoon strong coffee in 2tbl hot water. (according to your preference) Flour as needed (approx 2 and half cups)
Beat sugar and butter until creamy.Add in the rest of the ingredients except the flour and fold until combined. Add in the flour a little at a time until you form a dough. Dough must not be sticky. (approx 2 and half cups) Using a large star nozzle, nozzle single rosettes onto a tray. Bake at 170 until done. Approx 10 minutes. Paste with a liberal spread of chocolate for a silky ribbon-like contrast to the biscuit.
INFO & TIPS
I halved this recipe and my yield was 19, after pasting.
In circles or shapes with a cutter you'd probably yield 20-24 for half of this recipe. (circle idea - roll the dough into a log and cut slices)