Coffee Kisses
Delicious coffee biscuits, sandwiched together with coffee buttercream – Coffee Kisses are a real treat for any coffee lover. Do you know what makes me feel like I’m failing as a mother more than any other thing…? My dislike for coffee. There, I said it. I’m not a coffee fan. So the process of making…
Delicious coffee biscuits, sandwiched together with coffee buttercream – Coffee Kisses are a real treat for any coffee lover.
Do you know what makes me feel like I’m failing as a mother more than any other thing…? My dislike for coffee. There, I said it. I’m not a coffee fan. So the process of making these Coffee Kisses was an interesting one!
I have tried to like coffee, I really have. There’s one thing I love about coffee, and that is the smell. I have fond memories of being a teenager at my first “real” job working in a florist-come-coffee shop. Making cappuccinos, lattes, americanos…and often being told they were delicious, yet never being able to stand the bitter taste that coffee has always had to me.
I much prefer a cup of tea or my go-to drink, a Diet Coke! But in my recipe searches, one little biscuit kept grabbing my attention: Coffee Kisses. I think it’s perhaps the cute name that sold me on them, despite knowing I probably wouldn’t be all too keen on the flavour.
However, when you bake and recipe test for a living, it’s unsurprising just how many willing volunteers you befriend along the way! A plea on our Mums group chat resulted in a number of keen taste-testers who assure me that these Coffee Kisses are quite amazing.
I baked an entire batch, took them to soft play and came home empty-handed. Something that came at the hilarity of friends literally taking home extras for their evening cuppa, wrapped in napkins and tied in nappy bags – unused, I should add!!
If that’s not a sign of a good biscuit, I’m not sure what is.
Ingredients for Coffee Kisses:
Instant Coffee
You can use coffee extract, should you have some, but otherwise, a spoonful of instant coffee and a little bit of boiling water will give you the same effect.
Self-raising Flour
Biscuits will often use plain flour for a crumbly texture, but these little biscuits need a little rise in them, which self-raising flour provides.
Caster Sugar
Any biscuit needs a bit of sweetness, and Coffee Kisses are no exception.
Butter or Margarine
Either will do, and it’s personal preference which you choose. I opt for margarine as a way to omit the dairy but whatever you choose, just be sure it’s at room temperature before baking.
Free-range Egg
Egg works as the binder in this recipe. I don’t tend to stress too much about the size of eggs, as long as they’re free-range.
Coffee Kisses
INGREDIENTS
For the Biscuits
- 170 g Self-raising Flour
- 85 g Caster Sugar
- 85 g Butter or Margarine (softened)
- 1 Free-range Egg (beaten)
- 1 tbsp Instant Coffee
- 1 tsp Boiling Water
For the Buttercream
- 100 g Butter or Margarine
- 200 g Icing Sugar
- 1 tbsp Instant Coffee
- 1 tsp Boiling Water
INSTRUCTIONS
For the Biscuits
- Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and line a couple of baking sheets with grease-proof 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
- Whilst 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.
Haven’t made these since my grandma passed away in 2008. Just made some now and they bring me right back to my childhood. So delicious and amazing
Can I use camp coffee essence instead of instant coffee.
Thank you
Deirdre
Yes, it says above you can.
“You can use coffee extract should you have some but otherwise a spoonful of instant coffee and a little bit of boiling water will give you the same effect.You can use coffee extract should you have some but otherwise a spoonful of instant coffee and a little bit of boiling water will give you the same effect.”
My granny and I used to make “chocolate kisses” which are virtually the same as your recipe but with cocoa powder replacing the coffee. Everyone loves them. I used to sometimes make the buttercream plain vanilla but I will now experiment with coffee kisses and coffee & chocolate kisses. Thank you, I love all of your granny’s recipes!
Hello, may I ask how to make the biscuits more flat? And in the icing showed me little crumbles. It is not that soft and smooth as the one on the picture.
Thank you very much! :)))
Can these be stored? Will the icing not make the cookies go soft?
Thanks for the recipe, want to make them but before hand and then store.