Ingredients
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3 teaspoons instant coffee, powder
1 tablespoon dark rum, warmed
2 eggs
125 g caster sugar
155 g plain all-purpose flour
60 g self-raisin flour
1 teaspoon ground cinnamon
105 g brazil nuts, roughly chopped
1 tablespoon caster sugar, extra
Preparation
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Preheat the oven to 180 C (350 F).
Dissolve the coffee in rum.
Beat the eggs and sugar until thick and creamy, then beat in the coffee.
Sift the flours and cinnamon into a bowl, then stir in the nut.
Mix in the egg mixture.
Divide the mixture into two rolls, each about 28 cm (11 1/4 inches) long.
Line a baking tray with baking paper, put the rolls on it and press lightly to flatten to about 6 cm (2 1/2 inches) across.
Brush lightly with water and sprinkle with extra sugar.
Bake for 25 minutes, or until firm and light brown.
Cool until warm on the tray. Reduce oven temperature to 160 C (315 F).
Cut into 1 cm (1/2 inch) thick diagonal slices.
Bake in a single layer on the lined tray for 20 minutes, until dry, turning once. Cool on a rack.
Enjoy :D.
PS: When cold, these can be stored in an airtight container for 2-3 weeks.
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