Delicious South African recipe for Koffiekoekies, or Coffee Biscuits, with a coffee fudge filling.
1 kg cake flour (approximately 7 1/3 cups)
1 teaspoon (5 ml) salt
1 1/3 cups (330 ml) Demerara (yellow) sugar
400 gram butter
1 cup (250 ml) golden syrup
1 tablespoon (15 ml) bicarbonate of soda
1/2 cup (125 ml) very strong black coffee (you can use a strong instant ciffee such as Moccona, but should use at least 6 teaspoons)
1 teaspoon (5 ml) vanilla essence
Coffee fudge filling:
2 tablespoons (30 ml) strong instant coffee (for instance, Moccona); use 2 1/2 tablespoons if using weaker instant coffee
2 tablespoons (30 ml) boiling water
1 1/2 cup (375 ml) white sugar
150 g butter or margarine
1/3 cup + 2 teaspoons (100 ml) milk
1 teaspoon (5 ml) vanilla
Sift the cake flour and salt together in a large mixing bowl.
Melt the butter, sugar and golden syrup in a saucepan and stir until sugar is dissolved. Remove from heat and cool.
Add vanilla to cooled mixture.
Dissolve the bicarbonate of soda in a little coffee. Add to cooled butter and syrup mixture.
Add to flour and knead well to form soft dough. Cover and leave overnight.
Use a sausage maker with a cookie fitting to form long strips of dough. You’ll need a second person to help you! I use an old Meat Mincer / Sausage Maker that is cranked by hand.
Cut the cookies into even lengths. A square 5 cm cookie cutter is ideal.
Place on greased cookie sheets and bake at 200 C for about 12 minutes until golden brown and baked through.
Cool the biscuits on wire racks.
To make the filling, dissolve the coffee in the boiling water and add the remaining ingredients, except the vanilla.
Boil for 8 minutes, uncovered.
Remove from the stove, and beat with a wooden spoon until thick and cooled.
Sandwich the biscuits together with the coffee fudge filling.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.