Coffee Kisses
Delicious little coffee biscuits, sandwiched together with sweet coffee buttercream.
Servings: 15 biscuits
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.