South African Coffee Biscuits

Step 1

In a medium pan over medium heat, add butter, sugar, and golden syrup or honey if that is what you are using, and stir until the sugar dissolv. Take the mixture off the heat. When the syrup is cool to the touch, stir in the vanilla extract and allow it to cool completely.

Step 2

In a separate bowl, combine half of the coffee and the bicarbonate of soda, add the this mixture and the remaining coffee to the syrup. Mix to combine. Then add in the flour and mix to form a soft dough. Cover the dough and leave it overnight to develop the flavor.

Step 3

Follow the cookie press manufacturer’s directions to fit your cookie press with a disc like the one shown in the recipe or any disc of your choice. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the biscuit or cookies 2 inches apart. You can roll the dough and use a rectangle cookie cutter to cut the biscuit or use free-hand cutting.

Step 4

Bake the biscuit or cookies in a 350 F or 180 C preheated oven for 15 minutes or until lightly browned on the edges

Step 5

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 6

In a medium saucepan, dissolve the instant coffee in the boiling water, and add white granulated sugar, butter, and milk. Whisk to combine.

Step 7

Bring the mixture to boil on medium heat for about 8 minutes uncovered. After 8 minutes remove from the heat and stir with a wooden spoon or silicone mixing spoon until the mixture becomes thick. Cover the fudge with cling film or food wrap to prevent skin from forming on top. Allow it to cool completely before using.

Step 8

Transfer the fudge filling into a piping bag, cut the tip of the bag, and pipe a small amount onto one-half of the cookies.

Step 9

Cover with the other half of the cookies to make a sandwich. Serve and enjoy. Cookies stay fresh in an airtight container at room temperature for up to 1 week.