Coffee Kisses
(makes 8)
you will need:
175g self-raising flour
100g caster sugar
100g unsalted butter
2 teaspoons instant coffee
1 medium free range egg
2 baking trays (greased)
for the buttercream:
75g very soft butter
150g icing sugar
4 teaspoons cocoa powder (optional)
preheat the oven to 170°C/325°F/gas 3.
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 out 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 brown or 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 smooth, use to sandwich biscuits into pairs.
Just iced!
Poor ugly duckling Coffee Kiss on the end.
They didn't turn out quite right they spread more than rised but they are deeeeelicious, enjoy!!
