- 60 g butter, at room temperature
- 55 g caster sugar
- 1 large free-range egg yolk
- 110 g flour
- 2 T macadamia or nut flour, toasted (or any other nuts, ground)
- For the mocha cream:
- 185 g butter, at room temperature
- 120 g icing sugar, sifted
- 45 g dark chocolate
- 45 g milk chocolate
- 2 T espresso (or 1 t instant coffee dissolved in 1 T boiling water)
1. Cream the butter and sugar until pale and fluffy, then add the egg yolk and beat into the butter. Fold the flour into the butter mixture to form a dough. Wrap in clingwrap and chill for 30 minutes.
2. While the dough is resting, make the mocha cream. Cream the butter and icing sugar until pale and fluffy. Melt the chocolate together and allow to cool. Add the melted chocolate and espresso to the butter mixture and beat to combine. Place into a piping bag with your choice of nozzle. Set aside in a cool place.
3. Remove the dough from the fridge and roll out between two pieces of baking paper. Cut into squares or rounds and place on a lined baking tray. Chill for a further 10 minutes. Bake for 15–20 minutes, or until lightly golden. Cool completely before icing. Pipe the mocha creamonto each biscuit and sprinkle with the toasted macadamia nut flour, then chill to set for 10 minutes. Maldon salt would be great here too.
Photograph: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen