This old biscuit recipe comes from a pre war Be Ro flour recipe booklet, extolling the virtues of their SR Flour. I believe SR flour was introduced by them during the 1920s. Camp coffee is rarely drunk these days but it just wonderful to bake with. I always keep some handy in my store cupboard.
Pre heat your fan oven to 165C Lightly butter 2 baking sheets.
6 oz SR Flour
3 oz caster sugar
3 oz butter
1 tablespoon Camp Coffee essence
Mix the flour and sugar then rub in the softened butter until it resembles fine breadcrumbs.
Mix the egg and coffee essence then stir into the mix. Form into little balls the size of a marble and gently shape into a ball between open palms. [this makes about 40-42]. Now you all know I am a saddo, so I weighed the whole mix then divided it by 40, each biscuit weighs about 8 gr or about ¼ oz. More photos on my Blog.
Place on baking sheets giving them plenty of room to spread out. Bake for 15 - 20 mins.
Cool on a rack, then when cold, sandwich pairs together with a coffee butter icing.
3 oz icing sugar
1½ oz butter
2 teaspoons of Camp coffee essence
[I also added some vanilla extract and some melted 70% chocolate to give a mocha flavour]
Beat together to form a cream. How easy are these? Old fashioned, yes, but still delicious.
After I took this photo I took them over to my Friday Bridge afternoon and they were demolished in seconds.
Maybe I am old fashioned but I do love old recipes!