Name: Coffee biscuits
Yield: serving
Cuisine: Bake
Ingredients: 2.00 kg flour cake; 7.00 ml salt; 625.00 ml yellow sugar; 750.00 g butter or margerine; 100.00 g holsum; 400.00 ml golden syrup; 25.00 ml Bicarbonate of soda; 250.00 ml nescafé strong black coffee; 10.00 ml vanilla essence

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Ingredients (9)

2.00 kg	flour — cake
7.00 ml	salt
625.00 ml	yellow sugar
750.00 g	butter — or margerine
100.00 g	holsum
400.00 ml	golden syrup
25.00 ml	Bicarbonate of soda
250.00 ml	nescafé strong black coffee
10.00 ml	vanilla — essence

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Method:

Mix the cake flour, salt and sugar together in a large mixing bowl. Rub in the butter and fat. Add the golden syrup and mix well. Dissolve the bicarbonate of soda in a little coffee and add to the flour mixture, along with the coffee and essence. Mix well to form a soft dough, Cover and chill overnight. Roll out the dough until fairly thin and cut out fingers or use a biscuit gun. Arrange the biscuits on a greased baking sheet, leaving enough space for them to spread. Bake at 200 ºC for about 12 minutes until golden brown and baked through. Cool the biscuits on wire racks and sandwich together with a fudge filling (see recipe).
Makes about 350 single biscuits.

FUDGE FILLING
25 ml (5 t) instant coffee
25 ml (5 t) boiling water
250 ml (1 c) white sugar
100 g butter or margarine
75 ml milk
Dissolve the coffee in the boiling water and add the remaining ingredients. Bring to the boil uncovered, and boil for 5 minutes. Remove from the stove and beat with a wooden spoon until thick and cooled. Sandwich the biscuits together with this filling.
Makes about 250 ml (1 c) filling.