Coffee Snaps


125g butter, softened, chopped

1 1/4 cups firmly packed brown sugar

3 teaspoons ground coffee

1/2 teaspoon vanilla extract

1 egg

3/4 cup plain flour

3/4 cup self-raising flour

2 tablespoons coffee beans


Preheat oven to 180°C. Grease oven trays.

Beat butter, sugar, coffee and extract in small bowl with electric mixer until pale and fluffy. Add egg; beat until just combined.

Stire in sifted flours.

Roll rounded teaspoons of mixture into balls; place on trays 3cm apart.

Top each biscuit with a coffee bean.

Bake about 10 minutes or until browned. Stand 5 minutes before transferring to wire rack to cool. Store in airtight container.