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Some people may disagree with me but I think these are great as they’re not too sweet for those who don’t like cakes too sweet (?!*) 😉 but not bitter either… Of course, butter cream icing changes that a little… You can also have some fun with the icing and add grated chocolate or cocoa nibs to even out the flavour and texture.

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Makes about 8 if doubled up or 16 if not sandwiched with buttercream.

Ingredients

 

For the cookies:

175 g self raising flour

100 g caster sugar

100 g salted butter, chilled and diced

2 teaspoons instant coffee

1 medium free range egg

 

For the buttercream:

75g is very soft unsalted butter

150g icing sugar

4 teaspoons cocoa powder (optional)

 

2 baking trays, greased with butter

 

 

 

Method

 

Pre-heat the oven to 1 70°C/3 25°F/gas three.

 

To make the dough in a food processor:

Put the flour and sugar into a bowl and pulse a couple of times just to 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 it 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 onto 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.

 

Also known as “Coffe Kisses” from:

The Great British Book of Baking