Coffee Cream Wheel

Coffee Cream Wheel

Ingredients:

250g - Digestive biscuits or Marie biscuits, powdered superfine
1cup sugar, powdered fine
1/2 cup warm water
1 tsp instant coffee granules
100g unsalted butter, softened
1/2 tsp Vanilla extract

How to make coffee cream wheel:

In a large bowl, mix biscuit powdered. Dissolve the coffee powder in warm water and add it to biscuit and knead to form a smooth dough. It should not be too dry nor too wet. You should be able to kind of knead it. It will be smooth and soft, almost like a chappathi dough. 

Cream the butter and sugar. Add vanilla and beat to mix. Take a rectangular sheet of foil and roll out ball of dough. It should be about 1/4" tick. Spread some buttercream over it making sure it's spread all over. It need not be very thick, just a good coating would do. 

Now, start rolling from the shorter side. You should roll it away from you, without the foil. Take the help of the foil to lift the dough and to aid in rolling. The dough will crack at the first roll but its OK, it won't be seen in the end. Keep rolling and it will come off the foil easily. Wrap the assembly in the same foil and secure the ends tight. 

Refrigerate till firm. Cut into thin circles with a knife, carefully with same side down.