125ml maizena

380ml flour

50ml icing sugar

225g margarine

coffee essence to flavour

1ml chocolate colouring

Preheat oven to 180°C.

Sift dry ingredients together.    Rub in margarine, knead until smooth and add coffee


Cover and refrigerate for 30 minutes.

Roll out thinly on a floured board and cut with biscuit cutter or use a biscuit press.

Bake for 10 - 15 minutes or until light brown.

When cool, glue together with coffee icing.   Decorate with melted chocolate, nuts and

cherries as shown.