Tiramisu Biscuits
For a lighter biscuit nibble, leave out the filling and sandwiching step.
Hands-on time 30min, plus chilling and cooling. Cooking time about 12min. Makes about 10 sandwich biscuits
FOR THE BISCUITS
125g unsalted butter, softened 50g light brown soft sugar 150g plain flour
30g cornflour
1tsp instant coffee
1tsp cocoa powder FOR THE FILLING 25g unsalted butter, softened 25g mascarpone
25g icing sugar, sifted 1/2tbsp coffee liqueur, we used Tia Maria
1 For the biscuits, in a medium bowl using a handheld electric whisk, beat butter and sugar until fluffy. Sift in both flours and beat until just combined. Divide evenly between 2 bowls.
2 In a separate small bowl, mix the coffee with 1tsp just-boiled water to dissolve, then mix into 1 of the biscuit dough bowls. Shape the coffee dough into a rectangular log measuring
3 x 12.5cm. Place on a baking sheet lined with baking parchment.
3 Mix the cocoa powder into the remaining dough bowl and shape into a rectangular log as above. Put on the lined sheet and chill for 30min.
4 Slice the logs in 1/2 lengthways, then
slice each strip lengthways into 3 thinner strips, to make 12 strips in total. Reassemble the first log, stacking 2 rows of 3 lengths on top of each other, alternating the colours. Press together gently to help seal. Repeat to reassemble the second log. Chill again for 10min.
5 Line a second baking sheet with baking parchment. Trim the ends of the biscuit logs to neaten and slice each into 5mm wide slices. Arrange on the lined sheets, spacing slightly apart. Chill for 15min, to firm up.
6 Preheat oven to 180°C (160°C fan) mark 4 and bake the biscuits for 12min, or until the edges are beginning to turn golden. Leave to cool on the sheets for 5min, then transfer to a wire rack to cool completely.
7 Meanwhile, make the filling.
In a medium bowl, beat all the ingredients until light and fluffy. If you like, transfer to a piping bag fitted with a 5mm nozzle. Chill until needed.
8 Pipe dots or spread icing on to the bases of 1/2 the biscuits, then gently sandwich together with the remaining biscuits. Serve. PER SANDWICHED BISCUIT 111cals, 1g protein, 7g fat (4g saturates), 11g carbs (4g total sugars), 0g fibre TO STORE Keep in an airtight container in the fridge for up to 3 days. The biscuits will soften slightly over time.