Coffee and Cinnamon Crunchies

Ingredients

• 1 cup caster sugar
• 2 Tbsp Gregg's Rich Roast Instant Coffee
• 225g butter
• 1 large large egg
• 2 cups flour
• 2 tsp baking powder
• 2 tsp Gregg's Ground Cinnamon

• Cinnamon Sugar

  • 1/2 cup sugar
  • 1 tsp Gregg's Ground Cinnamon

Method

Preheat the oven to 200°C.

Line 2 baking trays with baking paper.

In a large bowl, mix the caster sugar and Gregg's Decaf Roast Instant Coffee together. Place the butter in a saucepan over low heat and heat until it is boiling. Pour the melted butter into the sugar mixture and leave for 5 minutes without stirring. Add the egg to the butter mixture and beat until it is thick and creamy.

Sift the flour, baking powder and Gregg's Ground Cinnamon together. Gradually work in the flour into the butter mixture until you have a soft, shiny dough. Take teaspoonfuls of the dough, roll into balls and place on trays. Flatten slightly with a fork.

Bake in the preheated oven for 10-13 minutes.

While the biscuits are baking, mix the sugar and cinnamon together.

As soon as the biscuits come out of the oven sprinkle with cinnamon sugar, then allow to cool for a few minutes before transferring onto a wire rack.

Store in an airtight container.