CAPPUCCINO COOKIES

250 grams butter, soft
2/3 cup caster sugar
1 egg
2 tablespoons espresso coffee granules*
1 teaspoon hot water
2 1/2 cups plain flour
1/2 teaspoon salt


in a large bowl, using an electric mixer, cream butter and
sugar until pale.

add the egg and beat until well combined.

mix the coffee and hot water together until coffee is
dissolved then beat into the butter mixture.

beat in flour and salt until well combined.

cover with plastic wrap and refrigerate for 1/2 hour.

heat oven to 180 c. (350 f.) line baking trays with baking
paper.

roll dough into walnut sized balls and place on trays.

lightly flatten each with the bottom of a glass dipped in
flour.

cook for 12 - 15 minutes. cool on tray for 5 minutes then
move to wire rack to cool completely.

ice.

ICING

2 cups icing sugar
1 teaspoon espresso granules, crushed
approx. 5 tablespoons thickened cream

drinking chocolate to dust

mix the icing sugar and coffee together with enough cream
to make a spreadable paste.

spread over biscuits and dust with drinking chocolate. I used vittoria dark chocochino.

*I used nescafe espresso granules.