"These are very quick to whip up, but store them in sealed jars out of sight or you'll want to tuck into them far too often!" says Catherine Fulvio.
- 125g softened butter
- 150g golden caster sugar
- 1 egg, beaten
- 300g plain flour
- ½ teaspoon baking powder
- ¼ teaspoon ground ginger
- Pinch of nutmeg
- 3 tablespoons cold espresso coffee
- 1 piping bag with an open star nozzle
"These are very quick to whip up, but store them in sealed jars out of sight or you'll want to tuck into them
far too often!" says Catherine Fulvio.
- Pre-heat the oven to 200°C (fan 180°C, gas mark 6). Line a baking tray with parchment.
- To make the biscuits: place the butter and caster sugar in a mixer and whisk until pale and fluffy. Add the beaten egg and fold in the flour, baking powder, ground ginger and nutmeg.
- Pour in the coffee and mix well.
- Place on a clean surface and knead very lightly and roll onto a ball, wrap with parch and place in the fridge for 20 minutes to rest.
- Roll out the biscuit dough and using a cutter, shape the dough and place onto the baking tray lined with parchment.
- Bake for about 11 to 12 minutes depending on the size of the biscuits, leave to cool for 5 minutes on the tray and then transfer the entire piece of parchment onto a cooling rack.
- Cool completely before storing.
If you don’t have espresso, then try 2 tablespoons of good instant coffee mixed with 1 tablespoon of hot water and leave to cool.
For more recipes from Catherine Fulvio check out RTÉ Food!