300g butter                                                                     170g castor sugar

1 egg yolk                                                                         2tbsp coffee powder

1tbsp boiling water to dissolve coffee                             3tbsp cornflour

4 cups cake flour

Topping: 1 jar marshmallow fluff                                    100g dark chocolate


Preheat oven to 190C. Cream the butter until light. Gradually add the sugar. Beat until pale in colour, add egg yolk and dissolved coffee and mix in well. Stir sifted flour and cornflour into mixture to form soft dough. Roll into small balls, press flat on a greased baking tray with the bottom of a glass. Bake for 10 – 15 minutes until golden brown. When cool place a teaspoon of marshmallow fluff on the biscuit and dip the whole biscuit into the melted chocolate. Allow to set on greaseproof paper at room temperature.