Makes 12
INGREDIENTS
50g/2oz/1/2 cup plain flour
15ml/1 tbsp instant coffee powder
2 eggs
75g/3oz/1/3 cup caster sugar

For the filling
115g/4oz/1/2 cup low-fat soft
cheese 40g/1/1/2oz/1/4 cup chopped stem ginger

Coffee Sponge Drops

Preheat the oven to 190°C/375°F/ Gas 5. Sift the flour and instant offee powder together. To make the illing, beat together the soft cheese

and stem ginger. Chill until required.

Combine the eggs and caster sugar. Beat with an electric whisk until thick and mousse-like.

Carefully add the sieved flour and coffee to the egg mixture and gently fold in with a metal spoon, being careful not to knock out any air.

Spoon the mixture into a piping bag fitted with a 1cm/1/2in plain nozzle. Pipe 4cm/1/1/2in rounds on to lined baking sheets. Bake for 12

minutes. Cool on a wire rack. Sandwich together with the filling.