2 1/4 cups cake flour (more if needed) sub with wholewheat or rye flour
1/4 tsp baking soda pinch of salt
125g margarine softened or vegan butter
1 cup brown sugar
10 ml freeze-dried coffee powder dissolved in 50 ml boiling water
1/2 cup golden syrup
1/2 teaspoon vanilla essence Icing
2 cups icing sugar
80g margarine at room temperature or vegan butter
1 teaspoon freeze-dried coffee powder for icing
Method
Preheat the oven to 180 degrees Celsius. Sift the flour, baking soda, and salt together. Rub in the softened margarine and mix until crumbly texture.
In another mixing bowl whip the sugar, coffee, syrup, and vanilla essence together. Fold this into the flour mixture and combine until you have a manageable dough.
Roll or scoop into a piping bag with a round nozzle, depending on how soft your dough is, add more flour needed.
Press with cookie press into a prepared baking tray, and bake for 8 to 10 minutes until brown. Let them chill.
For the icing, cream the icing sugar with the margarine and dissolved coffee mixture, and mix until fluffy.
Ice the cookies and store in an airtight container.
