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.
Turned out just like the picture, tastes like coffee cake! Thanks again for a great recipe
Coffe kisses are the first thing I remember baking with my mother. My grandchildren loved making an eating them and today I have made them for my grandson Max to eat while having a break on his tractor , he is doing an apprenticeship Farming. My other four grandchildren in their thirties still love them when visiting or I take a batch when ever we visit them. Happy days!!!
My teen son made these this week … they taste exactly as I remember them from when my mum (from Edinburgh) made them when we were wee! Thank you so much for the memory :)
The coffee flavour is subtle and we are coffee lovers so next time we will try a slightly stronger brew, and we clearly should have left them in the oven slightly longer because they were slightly cakey BUT yummy all the same :)
This sounds gorgeous.I’m actually considering making this.
Thank you for sharing.