Putting a chocolatey twist on a classic 1930s recipe (originally featured in a Be-Ro flour baking pamphlet), my easy coffee kisses recipe features pleasingly dome-shaped coffee-infused biscuits sandwiched together with a rich mocha buttercream. While not as crunchy as some biscuits, they are still surprisingly robust, making them the ideal little treat to take on picnics; I do tend to use decaffeinated coffee powder as I am not averse to the odd little 2am snack as I wander through the kitchen! I would also like to add that I was ably assisted by my 19 year old nephew, lest you think “gosh, she’s got unnaturally hairy wrists.”
Easy mocha kisses
Little coffee flavoured cookies, perfect for a tea party or picnic!
Ingredients
- For the biscuits:
- 150 g self-raising flour
- 75 g cold salted butter cubed (if using unsalted, add a pinch of salt to the flour)
- 75 g white sugar
- 1 large egg
- 2 tsp instant espresso powder powder melts quicker than granules
- 1 tbsp boiling water
- For the mocha buttercream filling:
- 200 g icing sugar
- 100 g salted butter softened (if using unsalted, add a tiny pinch of salt)
- 20 g cocoa powder
- 2 tsp instant espresso powder
- 1 tbsp boiling water plus a few extra drops if needed
Instructions
- Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4).
- Line two baking trays with baking parchment.
- In a small bowl or cup, dissolve the 2 tsp of espresso powder in 1 tbsp of boiling water. Stir well and set aside to cool slightly.
- Once the coffee has cooled a little, beat the egg into the coffee mixture. Set aside.
- In a large mixing bowl, add the self-raising flour and white sugar.
- Add the cold, cubed butter to the flour and sugar. Using your fingertips (or a pastry blender), rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- Pour the coffee-egg mix into the breadcrumb mixture. Mix with a spoon or your hands until just combined and a soft dough forms. Be careful not to overmix.
- Cover the dough (e.g. using a reusable beeswax wrap or by placing it in a covered bowl) and chill in the refrigerator for 20 minutes. This will make it easier to roll.
- Once chilled, remove the dough from the fridge. Roll the dough into 30 small, equal-sized balls (about 2.5cm or 1-inch diameter).
- Place 15 balls on each prepared baking tray, leaving some space between them as they will spread a little.
- Bake in the centre of a preheated oven for 8-10 minutes, or until they are pale golden and feel dry on top.
- Leave the biscuits on the baking trays for a few minutes to firm up slightly, then carefully transfer them to a wire rack to cool completely.
- In a small bowl, dissolve the 2 tsp of espresso powder in 1 tbsp of boiling water for the icing. Stir well and set aside to cool completely.
- In a medium mixing bowl, beat the softened butter with an electric mixer (or vigorously by hand with a wooden spoon) until it's light and fluffy.
- Sift the icing sugar and cocoa powder into the butter. Beat slowly at first (I am no stranger to covering myself with an inadvertent cloud of icing sugar), then increase the speed and beat until well combined and smooth.
- Pour in the cooled coffee mixture and beat again until the buttercream is fluffy and even in colour.
- If the buttercream is too stiff, add a few more drops of boiling water (or milk) one at a time, until you reach a smooth, pipeable/spreadable consistency. If it's too soft, add a little more sifted icing sugar.
- Assemble the Mocha Kisses:
- Once the biscuits are completely cool, take one biscuit and turn it so the flat bottom side is facing up.
- Pipe a swirl of mocha buttercream onto the flat side, or spread a generous layer using a knife ( I tend to use a piping bag without a nozzle so you get a nice fat swirl of icing).
- Gently place another biscuit on top, flat side down, to create a sandwich.
- Repeat with the remaining biscuits and buttercream until you have 15 Mocha Kisses.
Tips:
- Using salted butter adds a nice depth of flavour, but you can use unsalted and add a small pinch of salt to the flour for the biscuits and a tiny pinch to the buttercream.
- Ensure the coffee mixtures are cooled before adding to the egg or the buttercream to prevent any curdling or melting.
- Don’t be tempted to overbake them as they will be too crunchy, I always just check underneath to see they are dry at around the 8 minute mark.
- Store in an airtight container at room temperature for up to 5 days.
