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Made with egg yolks, these crunchy morsels are an ideal way to use up egg yolks left over from making meringues or pavlovas.
(Makes about 50
Preparation time 10 minutes
Cooking time 20 minutes)
1 tablespoon instant coffee granules
1 tablespoon boiling water
1 teaspoon vanilla essence
250 grams butter, softened
1 cup sugar (caster sugar is best here)
2 egg yolks
2½ cups flour
2 teaspoons baking powder
50 dark chocolate buttons
Preheat the oven to 160ºC. Grease 1-2 baking trays well or line with baking paper.
Dissolve the coffee granules in the boiling water and vanilla essence, set aside to cool.
Beat the butter and sugar together until light and creamy. Beat in the egg yolks and dissolved coffee mix.
Sift the flour and baking powder together and stir into the creamed mixture. Do not over mix.
Roll teaspoonful lots of the mixture into even-shaped balls and place the prepared baking trays.
Press a chocolate button firmly onto the top of each one.
Bake in the preheated oven for 20 minutes.
Cool on the trays for 1 minute before transferring to cake racks to cool thoroughly. Store in an airtight container.
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