Butter biscuits with coffee buttercream icing
6
Easy
20 minutes
15–20 minutes
There’s something irresistibly comforting about freshly baked butter biscuits, especially when topped with a rich and indulgent twist. Treat your family to the perfect combination of homemade buttery goodness and a touch of sweetness. These butter biscuits are made with smooth, creamy Woolworths butter, crafted with premium ingredients for that melt-in-your-mouth texture. Topped with a velvety coffee buttercream icing, every bite of these biscuits offers an indulgent treat.
Ingredients
Method
- 200 g Woolworths salted butter, at room temperature
- 70 g Woolworths icing sugar, sifted
- 1 t Woolworths vanilla paste or vanilla extract
- 210 g Woolworths cake wheat flour, sifted
- 30 g cornflour
- 20 g Woolworths fresh cream or full-cream milk, at room temperature For the coffee buttercream icing:
- 2 T Woolworths Italian instant coffee
- 100 g Woolworths salted butter, at room temperature
- 200 g Woolworths icing sugar, sifted
- 1 t Woolworths vanilla paste
- 1-2 T Woolworths fresh cream or full-cream milk(optional)
Method
Ingredients
1. Preheat the oven to 180°C and line a baking sheet with baking paper. Fit a large piping bag with an open star-shaped nozzle.
2. Beat the butter, icing sugar and vanilla until light and fluffy. Scrape down the bowl as required.
3. Add the flour and cornflour, mixing until just combined. Pour in the cream or milk and mix again until the dough is smooth.
4. Transfer the dough into the piping bag. Pipe rosettes onto the lined baking sheet, spacing them slightly apart as they will spread while baking.
5. Bake for 15–20 minutes, or until set and lightly golden at the edges. For a crispier texture, bake for slightly longer. Allow to cool on the baking sheet for 15–20 minutes, then transfer to a wire rack to cool completely.
6. To make the icing, dissolve the instant coffee in hot water and allow to cool slightly.
7. Beat the butter until creamy, then add the icing sugar and vanilla, mixing until smooth.
8. Gradually add the cooled coffee mixture and beat until light and fluffy. If necessary, add 1–2 T cream or milk to achieve the desired consistency.
9. Once the cookies are completely cool, pipe or spread the coffee buttercream onto half of the cookies and sandwich with the remaining cookies.
Cook’s tip: Add a pinch of fine sea salt to the buttercream for extra flavour. You can also half-dip the cookies in melted dark chocolate for a decadent finish.
Photography: Jan Ras
Videography: Romy Wilson
Recipes and Production: Abigail Donnelly
Food assistant: Bianca Jones
When it comes to cooking, baking or simply spreading on a slice of bread, Woolworths’ butter delivers the perfect combination of smoothness and flavour. Sourced from the lush pastures of the Breede Valley, this butter is made using high-quality dairy for a rich, creamy texture everyone loves. Available in both salted and unsalted varieties, and in 250 g and 500 g bricks or tubs, Woolworths butter is versatile enough for every kitchen. Whether you’re baking up a storm for the long weekend or adding a silky finish to your favourite recipe, this butter is a must. No added colorants, just pure, natural goodness in every bite.
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