Benjamina’s Cinnamon & Espresso Biscuits

Method

Step 1
Make the biscuits. Cream the butter and sugar together in a stand mixer fitted with the beater, on medium speed, until pale and creamy. Add the egg and mix again to combine, then add the flour, espresso powder and cinnamon and mix on a low speed until fully incorporated.

Step 2
Tip the dough onto a sheet of baking paper and gently knead it to bring it together. Flatten the dough a little with the palm of your hand and place another sheet of baking paper on top. Roll out the dough between the two sheets of baking paper until 5mm thick. Chill (still between the sheets of baking paper) for 15 minutes to firm up. Meanwhile, heat the oven to 190°C/170°C fan/375°F/Gas 5.

Step 3
Once the dough has chilled, remove the top sheet of baking paper and, using the cutter, cut out 12 star-shaped biscuits, re-rolling the dough as necessary. One at a time transfer the biscuits to the lined baking sheets.

Step 4
Bake the biscuits for 8–10 minutes, until the edges are golden brown. Leave the biscuits on the baking sheets for a minute or two until cool enough to handle, then transfer to a wire rack to cool completely.

Step 5
Make the icing. Tip the icing sugar into a bowl and add 3–4 tablespoons of water, a tablespoon at a time, whisking between each addition until you have a thick paste.

Step 6
Separate out half the icing into another bowl. Add the cocoa powder and food colouring to this bowl and mix to combine to an even colour. Spoon the brown icing into one of the piping bags, then spoon the white icing into the other.

Step 7
Use the two bags of icing to pipe henna designs onto the cooled biscuits, using swirls and dots of each colour (use the template to guide you). Leave to set before serving.