Don’t underestimate a simple kiss recipe. They are hardly likely to last more than a day or two, but if you think they might, keep them in the fridge. If you don’t have a food processor, rub the butter in by hand, then add the coffee and egg to finish the dough.
MOCHA KISSES RECIPE
Makes 8
1 ½ cups self-raising flour
½ cup caster sugar
100g butter, cubed
3 tsp coffee powder dissolved in 2 tsp boiling water
1 egg
Filling
80g butter, softened
1 ½ cups icing sugar
2 tsp cocoa
1 tsp strong coffee
- Preheat the oven to 170C. Line 2 oven trays with baking paper.
- For the biscuits, place the flour, sugar, butter, dissolved coffee and egg in a processor and blitz until the dough forms. Roll on a lightly floured bench into 16 even-sized balls and place on the trays. Press down a little. Bake for 18 minutes until sponge-like to touch. Remove and cool on a wire rack.
- To make the filling, beat the butter, icing sugar, cocoa and coffee until smooth.
- Sandwich the biscuits together with the filling to form your kisses. Store in an airtight container.
