Espresso Dippers

INGREDIENTS

125g butter¼ cup icing sugar2 tablespoons maizena (corn flour) 1 tablespoon cooled coffee (I used 1 tablespoon freshly ground espresso in a French press with a tablespoon or two of boiling water) 1 teaspoon cocoa powder½ teaspoon baking powder 1 ½ cups flour, more as needed
Melted Dairymilk chocolate, for dipping or drizzling (at least 80g)

METHOD

Cream butter and sugar well. Now add in maziena and coffee. Finally add in all the dry ingredients and enough flour to make a soft dough. Pipe onto tray and bake in a well preheated oven on 170°c until firm and baked through.Cool completely before decorating with chocolate. Store in an airtight container.

POSTED ON

29 Mar 2025

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