COFFEE KISSES
Beautiful, light and great at an afternoon tea party, these little biscuits are worth their while. Try them if you please!
Provided by BakeWithLucy
Time 25m
Yield Makes 8 biscuits
Number Of Ingredients 13
Steps:
- Preheat the oven to 170°C/325°F/gas 3.
- To make the dough, 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.
- Tip the dough onto a well floured 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.
COFFEE KISSES
Provided by Baking with Granny
Number Of Ingredients 10
Steps:
- Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and line a couple of baking sheets with grease-proof paper.
- In a mug dissolve your coffee with the boiling water, stir well and set aside to cool.
- In a large bowl, mix the flour and sugar before rubbing in the butter/margarine with your fingers, until you get a sandy consistency.
- Add the egg to the cooled coffee and beat with a fork. Add to the bowl and bring the ingredients together to create a soft sticky dough.
- Roll about a teaspoon of the dough into a ball and place on your pre-lined baking sheets. Repeat with the rest of the dough to make about 30 balls, leaving some space between each as they will spread a little while baking.
- Bake in your pre-heated oven for 15-20 minutes until the balls resemble small biscuits and are dry-looking on top. Leave to cool on the baking sheets for a short while before transferring to a wire rack to cool completely.
- Whilst the biscuits cool you can prepare your buttercream filling. As with the biscuits, prepare your instant coffee with the boiling water and set aside.
- In a bowl, mix the icing sugar and butter/margarine before adding the coffee and beating until light and fluffy.
- Either spread or pipe the icing onto half the biscuits, before sandwiching them to the remaining half.
COFFEE KISSES
These are nice little biscuits with a butter cream filling in the middle, the recipe is from my BERO book I have had for many years. I love coffee biscuits and cakes but never drink the stuff, don't know why I just don't like it in a drink. I would much rather have these wee biscuits with a cup of tea. you should get about 60 so you will end up with 30 sandwiched together
Provided by Tea Jenny
Categories Lunch/Snacks
Time 25m
Yield 30 biscuits
Number Of Ingredients 9
Steps:
- Mix flour and sugar and rub in margarine.
- Stir in egg and coffee mix well.
- Shape into balls the size of a cherry and place on a greased baking sheet.
- Sake in a moderate oven (325 350) (165 175) for 15-20 minutes.
- When cold sandwich together with butter icing.
- To make the icing.
- Cream the fat till pale.
- Add the icing sugar gradually and cream together.
- Add the flavouring.
- sandwich two biscuits together.
Nutrition Facts : Calories 84.5, Fat 4, SaturatedFat 1.4, Cholesterol 11.1, Sodium 40.2, Carbohydrate 11.3, Fiber 0.2, Sugar 6.6, Protein 0.9
CHOCOLATE-DIPPED COFFEE KISSES
Sophisticated, sweet little nothings; these meringues will disappear fast!
Provided by RuthE
Categories Meringue Cookies
Time 3h40m
Yield 72
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Line a large plate with waxed paper.
- Beat egg whites, coffee granules, vanilla extract, cream of tartar, and salt with an electric mixer at high speed until soft peaks form, 3 to 5 minutes. Add sugar, 1 tablespoon at a time, beating constantly, until stiff but still glossy peaks form, 3 to 5 minutes.
- Drop egg white mixture by rounded tablespoons 2 inches apart on prepared baking sheet (alternately, fill a pastry bag fitted with a star tip with egg white mixture and pipe out 1- to 1 1/2-inch stars).
- Bake in the preheated oven until kisses are firm and dry, about 2 hours. Cool on the baking sheet set on a wire rack for 1 hour.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
- Peel kisses from parchment paper. Dip the base of each kiss in melted chocolate and transfer to waxed paper-lined plate. Freeze kisses until chocolate hardens, 2 to 3 minutes.
Nutrition Facts : Calories 26.3 calories, Carbohydrate 3.9 g, Cholesterol 0.1 mg, Fat 1 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 4.6 mg, Sugar 3.5 g
COFFEE CUPCAKES
These individual cupcakes with coffee frosting are easy to make and look great on a cake stand
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 47m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
- To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
Nutrition Facts : Calories 268 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.4 milligram of sodium
ORIGINAL BE-RO MELTING MOMENTS-AFTERNOON TEA BISCUITS OR COOKIES
These are great little "light as a feather" and meltingly crisp English style biscuits, or cookies. This recipe is the slightly adapted recipe from the Be-Ro Flour cookbook - they suggest lard, but I don't "do" lard! Melting Moments ALWAYS made an appearance on my grandmother and mum's afternoon tea table, and we also had them popped into our lunch boxes for school. The recipe is SO easy to rustle up and they stay crisp and fresh for up to 5 days in an airtight tin. You can roll them in coconut or oats, I prefer coconut - but I am sure they would be just as nice with oats, which is a suggested alternative. Children and "big children" love these, and they really are melting moments, great with a cuppa English tea!
Provided by French Tart
Categories Dessert
Time 30m
Yield 25-30 Melting Moments
Number Of Ingredients 6
Steps:
- Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
- Cream the butter or margarine with the sugar until very light and fluffy. Beat in the vanilla essence or extract.
- Stir in the flour and mix well.
- Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut.
- Cut each glace cherry into quarters, for quarter for each melting moment.
- Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit. Bake for 10-15 minutes until golden brown but NOT dark brown.
- N.B. To help shape "ball" type biscuits, slightly dampen the hands.
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