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Like an expresso in a biscuit – a heavenly shot of coffee flavour.
25g butter or margarine, softened
100g light brown sugar
125ml golden syrup
80ml strong coffee
3ml vanilla essence
315g Snowflake Cake Wheat Flour
10ml bicarbonate of soda
60g butter or margarine, softened
1 egg white
260g icing sugar, sifted
3ml instant coffee powder
Cream butter and sugar together. Add the syrup and beat well. Add the coffee and essence.
Sift the flour and bicarbonate of soda together. Add to butter mixture and mix well. Press the dough through a cookie maker or roll into teaspoon-sized balls and place onto greased baking trays, leaving enough space for spreading. Press down lightly with a fork.
Bake in a preheated oven at 160°C for about 15 mins. Turn out onto wire racks to cool.
For the filling: Mix all ingredients together. Fill two cookies at a time with filling, if preferred.