Coffee & Ginger Drops
Servings | 12
Estimated POINTS® value per serving | 1
Servings | 12
Estimated POINTS® value per serving | 1
2oz Plain flour
1tbsp instant coffee powder
2 medium eggs
3oz Caster sugar
For the filling:-
4oz low fat soft cheese
1 1/2 oz Chopped stem ginger
1tbsp instant coffee powder
2 medium eggs
3oz Caster sugar
For the filling:-
4oz low fat soft cheese
1 1/2 oz Chopped stem ginger
1) Preheat oven to 190'c/Gas 5 &
line 2 baking sheets with non stick baking paper.
2) Beating together the soft cheese and the stem ginger for the filling. Chill until need.
3) Sift the flour and instant coffee powder, leave on oneside.
4) Mix the eggs and caster sugar in a bowl. Beat with an electric whisk until thick and mousse like.
5) Add the flour/coffee mix gently folding in with a metal spoon.
6) Spoon the mixture into a piping bag fitted with a 1/2inch nozzle, pipe 1 1/1 inch rounds on the baking sheets.(24 in total)
7) Bake for 12 mins, cool on a wire rack, once cool sandwich together with the filling.
line 2 baking sheets with non stick baking paper.
2) Beating together the soft cheese and the stem ginger for the filling. Chill until need.
3) Sift the flour and instant coffee powder, leave on oneside.
4) Mix the eggs and caster sugar in a bowl. Beat with an electric whisk until thick and mousse like.
5) Add the flour/coffee mix gently folding in with a metal spoon.
6) Spoon the mixture into a piping bag fitted with a 1/2inch nozzle, pipe 1 1/1 inch rounds on the baking sheets.(24 in total)
7) Bake for 12 mins, cool on a wire rack, once cool sandwich together with the filling.
No comments:
Post a Comment