These are a tasty treat to have with a cup of tea or coffee. They are deliciously short with the winning combination of coffee and walnut. I have made some for us today and the remaining dough has been put in the fridge to be baked fresh on the morning for tomorrow’s bread course.
Makes about 25 biscuits
250g softened unsalted butter
55g muscovado sugar
55g caster sugar
2 tsp instant espresso powder
50g walnuts, finely chopped
100g wholemeal spelt or wholemeal flour
150g plain flour
Grease two baking trays with butter, preheat your oven to 180°c, gas mark 4 or use the baking oven of your Aga.
Cream the butter, until soft. Add the two sugars and beat until fluffy. Add the espresso powder, walnuts and the flours and continue to beat until all is combined. Take a piece of dough about the size of a walnut and shape into a ball, flatten slightly, place on the greased tray. Use the prongs of a fork to press each biscuit down a little.
Bake the biscuits for 10-12 minutes until golden and firm. Leave to rest on the tray for a few minutes, then place on a wire rack to cool.