Coffee Fingers

Sun, 25 January 2026

Coffee Fingers

If you are looking for a mid-morning caffeine burst-then this is the option for you!

Ingredients:

• 8oz/225g butter, softened
• 8oz/225g caster sugar
• 1 tablespoon coffee essence
• 4 eggs
• 1 tablespoon milk (if required)
• 8oz/225g self-raising flour
• 1 teaspoon baking powder

Topping:

• 4oz/110g icing sugar
• 1 teaspoon coffee essence
• A little boiling water
• 1oz/25g dark chocolate

Method:

Preheat the oven to 180C/350F/Gas Mark 4.

Grease and line an 11 x 7 inch/ brownie/traybake tray with parchment paper.

Place the butter and sugar into the electric mixer and beat for 3-4 minutes until it has a pale creamy consistency. Beat in the eggs and coffee essence and then sift in the flour and baking powder and beat for another 2-3 minutes, adding the milk if required.

Transfer into the prepared cake tin and bake in the oven for 40-45 minutes or until a skewer inserted in the centre comes out clean.

Allow to cool on a wire rack.

Meanwhile make up the topping.

Mix the icing sugar with the coffee essence and beat in sufficient boiling water until a runny consistency has been achieved.

Drizzle or spread the icing over the top of the cake

Drizzle with a little melted dark chocolate, allow to set and then cut the cake into bars/slices.

 

Edward’s Handy Hint:

I normally cut all the crusts off first before I cut into slices; you can decide yourself what to do with the crusts!