Mouthwatering coffee kisses from The Great British Book of Baking. These indulgent coffee biscuits are sandwiched with a light and fluffy cocoa buttercream.
From the book
These rich, melt-in-the-mouth biscuits are flavoured with coffee (instant coffee works best) and can be quickly whipped up using a food processor. They work well as individual biscuits, but are even better with a buttercream filling!
|100g||unsalted butter, chilled and diced|
|2 tsp||instant coffee|
|1||medium free-range egg|
|For the buttercream filling:|
|75g||very soft unsalted butter|
|4 tsp||cocoa powder (optional)|
You will need 2 baking trays, greased with butter, and a food processor.
Preheat the oven to 170°C/325°F/gas 3.
To make the dough in a food processor, put the flour and sugar into the bowl and pulse a couple of times to just combine. Add the butter and process until the mixture looks like fine crumbs. Dissolve the coffee in 1 teaspoon of boiling water. Beat the egg until frothy and mix in the coffee. Pour into the processor and run the machine until the dough just comes together.
To make the dough by hand, combine the flour and sugar in a mixing bowl. Add the butter and rub into the flour mixture using the tips of your fingers, until the mixture looks like fine crumbs. Dissolve the coffee in 1 teaspoon of boiling water. Beat the egg until frothy and mix in the coffee. Add to the bowl and stir into the mixture with a wooden spoon to make a firm dough.
Tip the dough on to a work surface and divide into 16 pieces. Flour your hands well, then shape each piece into a neat ball. Arrange them well apart on the prepared baking trays (to allow for spreading) and bake in the heated oven for 12 to 15 minutes, until light golden and firm to the touch.
Leave to cool for a couple of minutes, then transfer to a wire rack and leave to cool completely.
Make a simple buttercream by beating the butter with the icing sugar and cocoa powder, if using. When very light and smooth, use to sandwich the biscuits in pairs.