Mocha Cream Biscuits

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I fancied baking some biscuits yesterday and couldn't decide what to make. I came up with this recipe after browsing several recipe books and not finding anything I wanted to cook! They're based on a gypsy cream recipe I found in Cookies Galore .

• 100g/4oz dairy-free spread/butter
• 50g/2oz soft brown sugar
• 75g/3oz plain flour
• 50g/2oz rolled oats
• 25g/1oz cocoa powder, sieved

Cream the butter and sugar together.
Mix in the dried ingredients to form a firm dough.
Roll the dough into 16-20 small balls, using your hands (make sure there's an even number!)
Place on a greased baking tray and flatten slightly.
Bake for 12-15 mins at 170C/160C Fan/Gas 3
Cool for 5-10 minutes before removing from the tray and cooling on a wire rack.

Mocha Icing/Frosting

• 50g/2oz dairy-free spread/butter
• 100g/4oz icing sugar
• 1 tbsp cocoa powder, sieved
• 1 tsp instant coffee granules dissolved in 1 tbsp boiling water

Cream the butter and cocoa. 
Mix in the icing sugar, adding enough coffee to make a smooth, spreadable icing.
Pipe or spread the icing onto half of the biscuits and sandwich together.

Suitable for freezing.

Alternatives: Substitute the coffee for orange or mint extract, and up to 1tbsp boiled water.

Make mini biscuits (divide mixture into 32-40 balls), sandwich together as before and then dip each biscuit into melted chocolate. Leave to set on greaseproof paper. Package up in cellophane and give as presents, or add to a homemade hamper.