fbpx

COFFEE LIQUEUR WITH BUTTERMILK CINNAMON BISCOTTI

Share on facebook
Share on whatsapp
Share on pinterest
Print Friendly, PDF & Email

Most mornings start better with koffie en beskuit. I can’t remember the first time I had coffee and rusks but the combination is just magic. So, why limit this winning combo to mornings only? A little coffee liqueur with beskuit-turned-into-biscotti works any time of day.

COFFEE LIQUEUR WITH BUTTERMILK CINNAMON BISCOTTI

TIME: 2 weeks | SERVES: biscotti – makes about 30 slices

INGREDIENTS

for the coffee liqueur

160 ml ground coffee beans

250 ml rum

100 g (125 ml) muscovado sugar

125 ml water

 

for the buttermilk cinnamon biscotti 

500 g (890 ml) self raising flour

2,5 ml salt

15 ml ground cinnamon

250 g (270 ml) butter, cubed

200 g (250 ml) sugar

150 ml buttermilk

1 egg

METHOD

for the coffee liqueur

Place the ground coffee beans into a sterilized glass jar. Add the rum and close the jar. Keep in a cool place for 2 weeks, giving it a good shake every 3 days.

Place the sugar and water in a saucepan. Heat and stir until sugar has dissolved. Take off the heat and let the syrup cool. Strain the coffee beans from the rum and add the sugar syrup. Store in sterilised jar.

for the buttermilk cinnamon biscotti

Heat the oven to 180 °C. Place the flour, salt and cinnamon in a mixing bowl. Rub the butter into the dry ingredients until it resembles breadcrumbs. Add the sugar and mix well.

Beat the buttermilk and egg together and add to the dry ingredients. Mix well until a dough forms. Shape the dough into long shapes to resemble French loaves.

Place on a baking tray lined with baking paper, pop it in the oven and bake for 30 minutes. Take out and let it cool completely before slicing.

Using a bread knife, slice into thin slices. Place the slices on baking trays and put it back in the oven. Bake for 10 minutes on each side.

Keep in an airtight container.

SAVE RECIPE
Scroll to Top
LOGIN
REGISTER