50ml icing sugar
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.