These are a nice treat to have if anyone pops in for a coffee or a hot chocolate over the festive period. The recipe makes about 14 cookies. The biscuits have a chocolate filling with a coffee mascarpone topping.
Preheat oven 200C/gas6 and line 2 baking trays with baking paper or silicone sheets.
For the biscuits you cream together 60g of softened butter with 90g of caster sugar till nice and fluffy. Add 1 beaten egg and mix in, then fold in 60g of plain flour. Spoon the mixture into a piping bag with a 1cm plain nozzle and pipe 28 blobs on the baking paper, spacing them a bit apart.
Bake for 6-8 mins till firm in the middle and beginning to go brown at the edges.
For the filling - put 150g mascarpone cheese in a bowl; stir 1/2 tspn of instant coffee powder into 1 tbspn of dark rum and stir till the coffee is dissolved, then add to the mascarpone together with 1 tbspn of light muscovado sugar. Cover this and put in the fridge to chill.
For the topping - melt 90g of white chocolate with 1 tsbpsn of milk and stir it till it's nice and smooth.
To assemble the cookies - spread a little of the filling over half of the cookies, put the other halves on top and spread over the white chocolate topping.
To finish them off, break up a couple of Flake bars and sprinkle over the cookies.
These are very moreish