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.