for 30 pieces

Ganache

½ dl	cream
½ tbsp	instant coffee
100 g	white chocolate, coarsely chopped

Dough

200 g	butter, soft
100 g	icing sugar
1 pinch	salt
1	fresh egg white
330 g	half-white flour
2 tbsp	cocoa powder

Bake

a little	icing sugar
a little	cocoa powder

How it's done

Ganache

Add cream and coffee powder to a pan, heat while stirring occasionally until just about to boil. Add chocolate to a bowl, pour on the hot cream, stir until chocolate melts and forms a creamy mixture. Place a sheet of cling film directly over the ganache and leave to cool completely, chill for approx. 1 hr.

Dough

Place the butter in a bowl, add the icing sugar, salt and egg white, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and cocoa powder, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 30 mins.

Shape

Roll out the dough in batches between two sheets of baking paper to 4 mm thick. Use a cutter to cut out circles (each approx. 5 cm in diameter), with a serrated edge if you like, place on two baking trays lined with baking paper. Cut little stars (approx. 1 cm in diameter) out of half of the circles.

Bake

Approx. 10 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Stir the coffee ganache with a whisk, fill into a disposable piping bag without a nozzle, cut off a small tip. Pipe the ganache onto the biscuit bases.

Dust the top half of the biscuits with cocoa and icing sugar and place on top of the bases.

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