Coffee cocktails & star biscuits

Coffee cocktails & star biscuits
Give your after-dinner coffee an edge with indulgent cream and Kahlúa

  • Preparation and cooking time
    • Prep:20 mins
    • Cook:15 mins
  • Easy
  • Makes 40 biscuits

  • Freezable

Nutrition: per biscuit
low insalt0.06g


For the star biscuits

  • 200g soft butter
  • 140g caster sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 280g plain flour, plus a little extra for rolling

For the cocktails (per person)

  • 50ml strong coffee, cooled
  • 1 tbsp Kahlúa
  • 2 tbsp double cream
  • cocoa powder, for dusting


  • STEP 1

    Stir together the butter, sugar, egg yolk and vanilla using a wooden spoon. Stir in the flour – you might need to get your hands in at the end. Tip onto a floured surface and bring together into a smooth dough.

  • STEP 2

    Roll out the dough – half at a time if you like – and stamp out 5-6cm stars. Keep re-rolling trimmings, and you should get about 40 biscuits. Cut out a thin triangle about 2cm long and ½cm wide at one of the indents of each star. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.

  • STEP 3

    Heat oven to 200C/180C fan/ gas 6. Remove cling film and bake the biscuits for 8-12 mins until golden. Cool, then dust with icing sugar. The cooked biscuits can be frozen for up to 3 months.

  • STEP 4

    Mix the coffee and Kahlúa in a Martini glass. Slowly pour in the double cream over the back of a teaspoon so that it gently settles on the top of the coffee. Dust with a little cocoa and serve with a star biscuit slotted onto the glass and a plateful of Mint chocolate truffles, if you like (see 'Goes well with').

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