I love banoffee, I love coffee and I love making biscuits, so I decided to combine these three loves into a wonderful dessert. The problem with a big banoffee pie is that you need a few people to eat the whole thing, otherwise you may feel a tad guilty eating the whole big pie yourself! So, I came up with the banoffee coffee cream biscuit. Sounds like a bit of a mouthful! The great thing about these little biscuits is that you can keep all the ingredients separate and then assemble anytime you feel like a tasty indulgent snack.
Here’s how:
Sable Biscuits
– 3oz of plain white flour
– 1 and 1/2 oz of icing sugar
– tiny pinch of salt
– 1 egg yolk
This recipe makes about 10 biscuits.
By hand – Sieve the flour, icing sugar and salt. Rub in the butter and egg yolk with your fingers until it comes together to form a dough. Wrap in clingfilm and leave in the fridge for half an hour.
By mixer – Put all the ingredients into a mixer and blend until it forms a dough. Wrap in clingfilm and leave in the fridge for half an hour.
Meanwhile preheat your oven to 150 degrees celsius. Line a baking sheet with greaseproof paper. Once the biscuit dough has cooled for 30 minutes, remove the clingfilm and place on a floured surface. Using a rolling pin, roll out the dough until it is 3mm thick. Cut the dough into small rounds with a cookie cutter or a glass. Place the biscuits on the baking sheet and cook for 15-20 minutes- until golden. Put the biscuits on a wire rack until completely cool.
Toffee sauce
I cheated a bit here and bought a jar of dulce de leche. Of course you can make your own by boiling a tin of condensed milk for three hours…but I didn’t have a spare three hours. Also my gran once boiled a tin of condensed milk and it exploded rather spectacularly, causing a pretty disturbing brown sticky mess on her ceiling. So! Toffee sauce is available in most good supermarkets or delis. I used an Irish toffee sauce from Ballyshiel. Delicious.
Coffee cream
– 1/2 pint of cream
– 2 tablespoons of strong espresso coffee
Lightly whip the cream with an electric beater, whip in the coffee towards the end.
Chocolate decorations
These are optional, but really fun to make.
Cut a 20cm square of greaseproof paper. Half the square of paper diagonally. With the longest side away from you, fold the right hand point over to the point nearest you – to make a cone. Fold the points over several times to secure the cone. Snip the merest tip off the bottom of the cone to create a small opening. I’m making it sound like origami, but essentially you just make a piping bag out of greaseproof paper.
Prepare a baking sheet lined with greaseproof paper. Melt some dark chocolate in a bowl over a saucepan of boiling water on the heat. Fill the piping bag with a couple of tablespoons of melted chocolate. Pipe simple squiggles and decorations onto the greaseproof paper. Leave to cool in the fridge. Peel away the chocolate decorations once cooled and set.
To assemble, place the biscuit on the plate. Smear on some toffee sauce. Place some sliced banana on top. Spoon over a couple of dollops of coffee cream and adorn with your amazing chocolate decorations.
What worked?
Just about everything, these biscuits are awesome!
