INGREDIENTS (MAKES 25)
2 cups plain flour
1/4 cup icing sugar
250g Ashgrove butter, cubed
1 cup marscapone cheese
1 shot of cold espresso coffee
Preheat oven to 160 degrees.
Gently combine in a food processor the flour and icing sugar. With the processor still on individually add the cubes of butter. When a crumble is formed transfer to a flat surface and knead into a long skinny log about 3cm wide (you might like to only use half the dough). Wrap the log in some Glad wrap and into the freezer for 10 minutes.
With a bowl of marscapone mix in the coffee and a pinch of salt until combined. Transfer to a piping bag and let it cool in the fridge.
When the dough is hard cut in to slices and place them onto a baking tray. Cook in the oven for 12 minutes. Allow to cool.
Pipe the marscapone on top. Garnish each with a blueberry on top.