Monday, 26 May 2014

Coffee Kisses

2 coffee biscuits, sandwiched with chocolate buttercream

This is a fab, quick recipe, using store cupboard ingredients, that makes delicious biscuits! Perfect as a snack with your morning coffee, or at any time of day! 

A couple of weeks ago, my in-laws were popping down for the day and I realised the night before that I should probably whizz up something to offer them. I didn’t have the time or energy to go to the shop and so I needed to make something with the stuff that I had in the cupboards. I also wanted to make something that tasted fab, looked like I had made an effort but was actually quick and simple to make! Having made these biscuits a few times before, they came straight to mind and the decision was made.

The recipe comes from the original GBBO book “The Great British Book of Baking”. However, I’ve made a couple of adaptations – added a bit of extra flour and divided the mixture into far smaller balls: they recommend 16 but I’ve followed this recipe and the biscuits are crazily huge! I also rest the dough in the fridge for 20 minutes before baking, which helps the biscuits to keep their domed shape, rather than flattening out.

Give them a go – they’re delicious!

Coffee Kisses

  1. 200g self-raising flour
  2. 100g caster sugar
  3. 100g butter, chilled and diced
  4. 2 tsp instant coffee granules or powder
  5. 1 medium egg
For the buttercream
  1. 75g very soft butter
  2. 150g icing sugar
  3. 4 tsp cocoa powder
  1. Line two baking trays with baking parchment.
  2. Combine the flour and the sugar in a mixing bowl.
  3. Add the butter and rub into the flour mixture until it resembles breadcrumbs.
  4. Dissolve the coffee in 2 tsp of boiling water.
  5. Beat the egg until frothy and mix in the coffee.
  6. Add to the bowl and stir with a wooden spoon to make a firm dough.
  7. Flour your hands well and then divide the dough into 30 pieces.
  8. Shape each piece into a neat ball.
  9. Arrange the balls on the baking trays, allowing space for them to spread.
  10. Place the trays in the fridge for 20 minutes.
  11. Pre-heat the oven to 170C.
  12. Take the baking trays out of the fridge and place in the oven.
  13. Bake for 15-20 minutes, until light golden and firm to the touch.
  14. Leave to cool for a few minutes and then transfer to a wire rack and leave to cool completely.
  15. Beat the butter with the icing sugar and cocoa powder until very light and smooth.
  16. Use the buttercream to sandwich the biscuits in pairs.  

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