Coffee Creams

Preheat the oven to 200*degrees.

Process the butter, icing sugar, flour, corn flour, cocoa and egg yolk in food processor until a soft dough forms. Shape into a ball, cover with cling film and leave to rest for 30 minutes in the fridge before baking.

Make small walnut sized balls with the dough and place onto a baking tray, flattening them slightly. Bake for 5-7 minutes or until just firm. Remove from oven and place on a cooling rack.

To make the coffee cream, whisk the softened butter until pale and fluffy. Add the icing sugar, vanilla extract and cooled coffee and mix well until smooth. Sandwich 2 biscuits together with coffee cream in the centre.

Makes 12