I made these coffee biscuits awhile ago and thought I would make them again and share this recipe with you. I'm sure there are many coffee lovers out there.
These coffee kisses smell amazing when they are baking in the oven. The aroma of the coffee biscuits coming out of the oven smells like an Italian cafe.
I must say these coffee biscuits are more of an grown up biscuits. They taste like a shortbread with a hint of coffee and they smell just like coffee.
I would recommend making these biscuits when the weather is a bit warmer as the mixture can be a bit firm and hard to pipe out of the piping bag on a cold day.
Happy Baking xo
Coffee Kisses
Ingredients
· 250 grams butter, softened
· ⅔ cups icing sugar
· 2 teaspoons instant coffee
· 2 cups plain flour
Filling
· 45 grams dark chocolate, melted
· Icing sugar
Instructions
1. Preheat oven to 180°c. Line two trays with baking paper.
2. Dissolve the instant coffee into 2 tablespoons hot water and allow it to cool.
3. Using an electric beater cream butter and sugar until light and fluffy.
4. Stir in coffee mixture and flour and mix until combined.
5. Place mixture into a piping bag fitted with a medium star nozzle and pipe 2 to 3 cm rounds evenly spaced on the baking tray.
6. Bake for 10-12 minutes or until lightly browned.
7. Allow biscuits to cool on tray for 5 minutes before transferring to a cool rack to cool completely.
Chocolate filling
8. Melt chocolate in microwave. Spread a bit of chocolate on half the biscuits and sandwich it with the remaining biscuits. Dust with icing sugar.
Tips
· It is important that the butter is soft as this makes it easier to cream the butter and sugar together. Also, it helps the mixture soften enough to pipe out the biscuits.
· Allow biscuits to cool completely before spreading the chocolate filling. Melt the chocolate just before icing the biscuits.
RECIPE CARD
*Right click on image to download, save or print
Did you bake this recipe?
Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo
so I can see your wonderful bakes.
wish we could print it
ReplyDeleteHi Shell, you can print by right clicking on your mouse or I'm happy to send you the recipe via email.
DeleteI would love to be able to print it as well. Right clicking doesn't give me the best options.
DeleteHi Nicole, I hope to create a recipe card at some point. Sorry to hear you're having trouble with printing the recipe. Please check your email as I just sent you a copy of the recipe. Happy Baking.
Deletejust pinned it...going to make these...I am a avid baker too!
DeleteHappy Baking
DeleteExcellent cookie. I used a cookie press to pipe out the dough, much easier.
ReplyDeleteThank you Janet for your lovely feedback, A cookie press press would definitely make it easier.
DeleteDo these freeze and thaw well?
ReplyDeleteHi there, unfortunately I don't freeze many of bakes as there's never any left over but I'm sure the dough will freeze well like other cookie dough. If you do freeze them would love to know how you go.
DeleteIf we don't pipe can they be made as drop cookies?
ReplyDeleteYes, they can be made as drop cookies but they will not have the swirl from the piping tip.
DeleteI made them as drop cookies and they flatten some with baking and then I dipped half in chocolate rather than making them sandwiched and it worked wonderful.
DeleteThey sound delicious. Thank you for your feedback.
DeletePlease send me a copy of this recipe. It looks delicious. What is the equivalent for grams? Thank you
ReplyDeleteThe recipe is at the bottom of this blog post. ⅔ cups icing sugar = approx 88gms, 2 cups plain flour = approx 300gm however, please note that the equivalent is for Australian baking cups as American or other countries differ slightly. Please do a Google search to help convert into grams. Hope that helps.
DeleteLove this cookie. Flavor is wonderful. Only comment is my piped shapes flattened out a bit so didn't look as attractive as yours. Any suggestions for retaining shape?
ReplyDeleteHappy to hear you love these coffee kisses. Thank you trying the recipe. As for the shape of the cookies, try piping the dough high and creating the swirl on top of the bottom instead of wide. Hope that helps.
DeleteHi.. how long can the cookies last in air tight containers
ReplyDeleteYou can store these cookies up to 4-5 days in air tight container.
DeleteLove to try these but I have a gluten allergy. Have you ever tried these with gluten free flours?
ReplyDeleteUnfortunately I have not tried these with gluten free flour but would love to know how you go if you do try it.
DeleteDo you have a download able version
ReplyDeleteUnfortunately there is current no downloadable version but you can print by right clicking on your mouse over the recipe.
DeleteLooks great wish there was a print button
ReplyDeleteThank you for your comment. You can print by right clicking on your mouse over the recipe.
DeleteWhat kind of melting chocolate did you use for the filling😊?
ReplyDeleteChocolate melts were used but you can also spread Nutella instead,
DeleteCan you freeze them.
ReplyDeleteUnfortunately I never have any leftover to freeze but you can freeze the baked cookies.
DeleteCan you use regularcoffee
ReplyDeleteYou definitely can use regular coffee. Depending on how strong you want the coffee flavour add more or less.
DeleteRegular coffee grounds don’t dissolve. Your cookies will taste gritty. That’s why you should use instant. The grounds will completely dissolve
DeleteYou would need to make the coffee first if using regular coffee grounds before adding it to the cookie mixture. Using instant coffee you would also need to dissolve it in some hot water before adding it to the cookie mixture too. Hope this helps
DeleteMade these today and they were delicious. Espresso shortbread ❤️
ReplyDeleteThank you for your lovely feedback.
DeleteHow many cookies are made?
ReplyDeleteIt depends on how big you pipe each cookie but it makes approximately 24 cookies (12 full cookies with the chocolate filling)
DeleteHello from the US! I made these for a Christmas cookie swap, they are pretty fantastic, I've never made anything like them. Sort of like a butter cookie but with that glorious coffee flavor. Thank you for sharing the recipe they turned out crisp but yet perfectly so, not too tough, not too soft. I'm not going to stick them together like a sandwich cookie, I'm going to make a dark chocolate ganache and just drizzle on the top. Lovely cookie!
ReplyDeleteHello there, thank you so kindly for your lovely comment. I'm so glad you liked the cookies. The dark chocolate ganache sounds delicious drizzle over the top of the cookies.
DeleteThese were absolutely divine. I love the texture, the flavor, and the appearance. This one’s definitely going to be a repeat for me.
ReplyDeleteThank you so kindly for trying out this recipe. Love to see how they turned out if you have pictures of it.
DeleteI love this recipe and can't wait to make them. I do have one question, I am in the USA and our oven is in Fahrenheit, can I bake them at 350 degrees and if so for how long? Do I extend the baking time due to the conversion is 356 degrees to your 180 degrees C?
ReplyDeleteYou can bake them at 350/356 Fahrenheit for the same amount of time as it should be about 180 degrees. Happy Baking Toni.
DeleteI tried this recipe to the T, however the biscuits fell flat not sure what went wrong. I have now put the second batch in the fridge to check if that might work.
ReplyDeleteSorry to hear that the biscuits fell flat Gayle. One of the reasons this could of happened is that the butter used was melted instead of it being soft. The melted butter makes the biscuits spread more during baking resulting in flat biscuits. This recipe requires soften butter not melted butter. Hopefully you second batch was more successful as you chilled the dough in the fridge. Thank you for trying out my recipe.
DeleteHi! Can you please write the amount of sugar and flour in grams too? Or what amount is a cup you use? Thank you!
ReplyDelete2/3 cup of icing sugar is about 107grams (1 cup icing sugar is 160grams) & 2 cups flour is 250grams (1 cup plain flour is 125grams). I’m located in Australia.
DeleteHope these measurements help.
Yes! Thank you very very much! 🥰
DeleteWould be great to be tagged in the photos you take of the Coffee Kisses. Happy Baking
DeleteYum, we love coffee anything. Would this work using coffee from a K-Cup? Hate to buy Instant Coffee since we don't drink it.
ReplyDeleteYes, the coffee for a K-Cup would work well. I sometimes use freshly brewed coffee instead of instant as well. Happy Baking
DeleteIcing sugar means? Powdred sugar?
ReplyDeleteIcing sugar is the same thing powdered sugar. Hope that helps, happy baking.
DeleteCould you use instant espresso powder instead of instant coffee?
ReplyDeleteYou can definitely use espresso powder as it will give a lovely coffee flavour. Happy Baking 😊
DeleteI would love to make these tomorrow however everything is in grams
ReplyDeleteHi Bonnie, here is the measurements in grams. ⅔ cups icing sugar = approx 88gms, 2 cups plain flour = approx 300gm however, please note that the equivalent is for Australian baking cups as American or other countries differ slightly. Please do a Google search to help convert into grams. Hope that helps.
DeleteI’d love to have this recipe also, thanks
ReplyDeleteThe recipe is in this post
ReplyDeleteis 250 grams of butter equal to 2 cups of butter?? I'm in the US. Thanks
ReplyDelete1 cup plus 2 tablespoons equals 250grams (Google search) hope that helps. Happy Baking
DeleteI love the name of these cookies! Question: do you add water to the powder and make coffee or just the powder?
ReplyDeleteHi there, as stated in the recipe you need to add the coffee powder to 2 tablespoons of hot to dissolve & allow it to cool before using it. Hope this helps.
Delete