Coffee cocktails & star biscuits

• soft butter200g g
• caster sugar↗140g g
• egg yolk↗1
• vanilla extract↗1 tsp tsp
• plain flour↗280g g

  plus a little extra for rolling

• strong coffee↗50ml ml

  cooled

• Kahlúa↗1 tbsp tbsp
• double cream↗2 tbsp tbsp
• cocoa powder↗

  for dusting

Step-by-step instructions

1. 1

   Stir together the butter, sugar, egg yolk and vanilla using a wooden spoon. Stir in the flour – you might need to get your hands in at the end. Tip onto a floured surface and bring together into a smooth dough.

2. 2

   Roll out the dough – half at a time if you like – and stamp out 5-6cm stars. Keep re-rolling trimmings, and you should get about 40 biscuits. Cut out a thin triangle about 2cm long and ½cm wide at one of the indents of each star. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.

3. 3

   Heat oven to 200C/180C fan/ gas 6. Remove cling film and bake the biscuits for 8-12 mins until golden. Cool, then dust with icing sugar. The cooked biscuits can be frozen for up to 3 months.

4. 4

   Mix the coffee and Kahlúa in a Martini glass. Slowly pour in the double cream over the back of a teaspoon so that it gently settles on the top of the coffee. Dust with a little cocoa and serve with a star biscuit slotted onto the glass and a plateful of Mint chocolate truffles, if you like (see 'Goes well with').