Best 3 African Coffee Biscuits Recipes

AFRICAN COFFEE BISCUITS

African Coffee Biscuits image

These biscuits can be described as 'uzo uzwa ienergy' which is 'You will feel the energy' in a South African language. These biscuits can be eaten after a hard day of work or when you seriously need a pick-me-up. They will not appeal to children too much (maybe teenagers) but are a firm adult favorite.

Provided by BakerLady

Categories World Cuisine Recipes African

Time 40m

Yield 60

Number Of Ingredients 10

Ingredients

1 ¼ cups butter, softened
1 cup white sugar
1 ½ teaspoons boiling water
1 ½ teaspoons instant coffee powder
½ cup smooth apricot jam
¼ cup milk
2 ½ teaspoons baking soda
½ teaspoon vanilla extract
4 cups cake flour
½ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
Combine butter and sugar in a large bowl; beat with an electric mixer until light and fluffy.
Stir boiling water and coffee powder in a small bowl until coffee is dissolved. Stir in apricot jam. Mix into the creamed butter mixture.
Stir milk and baking soda in a small bowl until baking soda is dissolved. Add vanilla extract. Stir into the creamed butter mixture.
Combine cake flour and salt in a bowl; add to the creamed butter mixture. Stir well until a dough forms.
Fill a cookie press with dough. Pipe dough onto the baking sheets. Repeat with remaining dough.
Bake in the preheated oven until lightly browned, about 10 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 12.6 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 100.7 mg, Sugar 4.6 g

SOUTH AFRICAN RUSKS / BISCUITS

South African Rusks / Biscuits image

From Falling Cloudberries by Tessa Kiros. This is a South African recipe for some lovely looking biscuits that apparently go well dipped in coffee or warm milk. Not yet tried.

Provided by Wendy-Bob

Categories Dessert

Time 2h30m

Yield 50 rusks

Number Of Ingredients 8

Ingredients

250 g butter
25 g butter (extra)
750 g plain flour
460 g caster sugar
1 teaspoon salt
2 teaspoons baking powder
400 ml milk
2 tablespoons white wine vinegar (or you can use red)

Steps:

Preheat oven to 190c / 375f.
Mix the 250g butter into the flour either with your hands or in a blender.
Add the sugar, salt and baking powder and then mix in the milk and wine vinegar until you have a smooth dough.
Grease a large baking tray with some of the remaining butter.
Divide the dough into 3 equal portions.
Wet your hands with a little cold water and quickly roll the dough into long dough sausages, about 30cm long.
Arrange the dough sausages in parallel lines on the tray, dotting a few bits of extra butter in between.
Bake for 45mins - 1hour until the tops are golden and crusty.
Remove from the oven and turn the oven temperature down to 150c / 300f.
The dough sausages will have joined together so cut down the lengths to separate them and then cut each sausage into 3cm pieces.
Leave them to cool for a bit so that they are more manageable, then list them up and break them in half down the middle so they look nice and rustic.
Return them to the baking tray, this time laying them on their sides and bake in the oven for a further hour (30 mins each side) to dry them out.
Let them cool completely before storing in a closed container or paper bag, where they will keep well for up to around 5 days.