(Cakes and biscuits - Makes 16)
Ingredients
150 g / 5 oz cold LURPAK Slightly Salted Butter
150 g / 5 oz plain flour
4 tbsp sugar
1 medium-sized egg white
Mocha cream
1 tsp instant coffee
1 tbsp boiling water
100 g / 4 oz soft LURPAK Slightly Salted Butter
75 g / 3 oz icing sugar
1 medium-sized egg yolk
1/2 tsp grated orange peel
Baking time: Approx. 6 min. at 200°C / 400°F / Gas Mark 6.
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Instructions
Cut the cold butter into small pieces, and crumble into the flour. Quickly bind the pastry. Leave, covered, in the refrigerator for approx. 30 min. Roll out the pastry thinly on a floured work surface. Cut out 32 pastry bases using a round cutter (approx. 6 cm / 2 1/4"" diam.). Sprinkle the sugar onto baking paper. Brush the bases with egg white, and place them with the brushed side on the sugar. Roll them lightly with a rolling pin to make them oval shaped. Place them on baking paper with the sugared side up, and bake at the top of the oven until a light golden colour. Put on a cooling rack.
Mocha cream: Dissolve the instant coffee in the boiling water, then allow to cool. Beat butter, icing sugar and egg yolk with a handmixer until light and fluffy. Whisk the coffee into the cream, and add grated orange peel to taste. Sandwich the bases together with the cream in the middle and the sugared side facing upwards. Serve the waffles slightly chilled.
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