This famous portrait drawing is of Rubens’ first wife, ...
For centuries people have been committing or attempting...
There's only one thing more fabulous than Hilary Pr...
In 1969 The Royal Horse Guards (The Blues) were amalgam...
The Congregation of the Oratory was founded in Rome by ...
After the opening in 1836 of London Bridge station, the...
"1970s watches are very popular right now, whereas...
The benefaction by which Thomas Guy founded the well-kn...The principle here is the same as for classic shortbread – you need to work all the ingredients together to make a dough paste. The combination of dark chocolate and one of Fortnum’s finest ground coffees gives these little round biscuits a unique rich flavour.
Preheat the oven to 150⁰C/300⁰F. Lightly butter a baking tray.
Cream the butter and icing sugar together in a bowl. Stir in the dark chocolate and coffee then fold in the plain and rice flours.
Roll walnut-sized pieces of the mixture into balls, place them on the baking tray, flatten them, then use the end of a wooden spoon to make a pattern around the edge of each. Chill for 5 minutes.
Bake in the oven for 30 minutes. Cool on a wire rack, sprinkle with a little caster sugar and store in an airtight tin for up to three days.
Preheat the oven to 150⁰C/300⁰F. Lightly butter a baking tray.
Cream the butter and icing sugar together in a bowl. Stir in the dark chocolate and coffee then fold in the plain and rice flours.
Roll walnut-sized pieces of the mixture into balls, place them on the baking tray, flatten them, then use the end of a wooden spoon to make a pattern around the edge of each. Chill for 5 minutes.
Bake in the oven for 30 minutes. Cool on a wire rack, sprinkle with a little caster sugar and store in an airtight tin for up to three days.