Pair with the Cracker Lekker (page 71, December 2014). A classic flavour pairing of coffee and orange.
Coffee and orange finger biscuits
- 525g cake flour
- pinch salt
- 2,5ml (½ tsp) baking powder
- 150g cold, salted butter, slightly softened
- 60g brown sugar
- zest of 2 large oranges
- juice of 1 orange
- 60ml (¼ cup) instant coffee
Preheat the oven to 180°C and grease two baking trays. In a large bowl, sift together the flour, salt and baking powder and set aside.
In a separate large mixing bowl, combine the butter and sugar and beat until combined and slightly pale in colour. Add the orange zest and juice and mix.
Slowly add the flour mixture and instant coffee to the butter and sugar mixture and mix until it comes together to form a fairly dry dough. Cover with cling film and refrigerate, 15 – 20 minutes.
Remove from fridge, place on a clean, floured surface and roll the dough out to 0,5cm thickness. Slice into fingers, place on the baking trays and refrigerate, 10 minutes. Remove from fridge and bake in the oven, 12 – 15 minutes. Remove from oven and allow to cool completely before serving.