Beignets

Method

1. Cream the butter and sugar until pale and light, then beat in the eggs one at a time.
2. Fold in the dry ingredients and the chicory coffee until just combined, taking care not to overmix.
3. Pour into a prepared tin and bake low and slow until set with a faint wobble at the center.
4. Cool fully before slicing, then dust with powdered sugar and serve.