Coffee Kisses
Coffee Kisses are coffee-flavoured biscuits sandwiched together with a smooth coffee buttercream filling. This easy, old-fashioned British recipe is perfect for coffee lovers and makes a lovely treat for afternoon tea or coffee breaks.
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Servings: 15 biscuits
INGREDIENTS
For the Biscuits
- 1 tbsp Instant Coffee
- 1 tsp Boiling Water
- 170 g Self-raising Flour
- 85 g Caster Sugar (Superfine Sugar)
- 85 g Block Margarine or Butter (softened)
- 1 Free-range Egg (beaten)
For the Buttercream
- 1 tbsp Instant Coffee
- 1 tsp Boiling Water
- 100 g Block Margarine or Butter (at room temperature)
- 200 g Icing Sugar (Powdered Sugar)
EQUIPMENT
INSTRUCTIONS
For the Biscuits
- Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F) and line a couple of baking sheets with greaseproof paper.
- In a mug dissolve your coffee with the boiling water, stir well and set aside to cool.
- In a large bowl, mix the flour and sugar before rubbing in the butter/margarine with your fingers, until you get a sandy consistency.
- Add the egg to the cooled coffee and beat with a fork. Add to the bowl and bring the ingredients together to create a soft sticky dough.
- Roll about a teaspoon of the dough into a ball and place on your pre-lined baking sheets. Repeat with the rest of the dough to make about 30 balls, leaving some space between each as they will spread a little while baking.
- Bake in your pre-heated oven for 15-20 minutes until the balls resemble small biscuits and are dry-looking on top. Leave to cool on the baking sheets for a short while before transferring to a wire rack to cool completely.
For the Buttercream
- While the biscuits cool you can prepare your buttercream filling. As with the biscuits, prepare your instant coffee with the boiling water and set aside.
- In a bowl, mix the icing sugar and butter/margarine before adding the coffee and beating until light and fluffy.
- Either spread or pipe the icing onto half the biscuits, before sandwiching them to the remaining half.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Store the filled Coffee Kisses in an airtight container for up to 3 days. If your kitchen is warm, keep them in the fridge and bring them to room temperature before serving. The texture may change as the days pass, but the flavours will still be delicious.
- Freezing: The baked biscuits freeze well without the buttercream. Defrost fully, then fill with freshly made coffee buttercream before serving.
- Make ahead: You can bake the biscuits a day in advance and store them in an airtight container until ready to assemble with the buttercream.
- Coffee Syrup: Instant coffee dissolved in a small amount of boiling water gives the best flavour without adding too much moisture. Coffee syrup can also be used, but instant coffee is more economical - unless you plan to bake these regularly.
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