Biscuit & Co: Mocha Orange Biscuits

For the batter, warm the milk and dissolve the espresso powder. Beat the butter with sugar and salt until frothy, add the espresso milk, knead in the flour. Shape the dough into rolls (3 cm diameter), wrap in cling film and refrigerate for 2 hours.

Cut off 5 mm thick slices from the rolls, place them on a baking sheet lined with baking paper and bake in a preheated oven at 180 degrees for about 12 minutes. Let cool down.

Gently heat the jam. Brush one cookie with it and place another on top. Mix the powdered sugar with the juice and brush the squares with it. Put a mocha bean on top. Let dry well.