Custard coffee biscuits

Ingredients

250g butter, at room temperature

1/2 cup pure icing sugar

1 3/4 cups plain flour, sifted

1/2 cup custard powder

30 choc coated coffee beans, optional

Icing

1 1/2 tablespoons instant coffee powder

1/4 cup boiling water

2 1/4 cups pure icing sugar

Method

Preheat oven to 160°C. Line 2 baking trays with baking paper.

Using an electric mixer, cream butter and sugar until light and fluffy. Add flour and custard powder. Mix with a wooden spoon until mixture forms a soft dough.

Roll tablespoonfuls of mixture into balls. Place onto baking trays. Use a floured fork to flatten biscuits so they are 1cm thick.

Bake for 20 to 22 minutes or until firm to the touch. Allow to cool on trays.

To make icing: Combine coffee and water. Stir into sugar to form a thick paste. Heat, uncovered, in microwave on HIGH (100%) power for 30 to 40 seconds or until warm and runny. Dip top of each biscuit into icing. Place onto a wire rack.

Top with coffee beans. Set aside to firm.