Coffee Kisses

Every morning without fail I start with a coffee, a good mug of rich dark liquid, set to boost me for the day that lie ahead. And it would appear that i am not the only one.

Coffee has become the most popular drink around the world with around 2 billion cups being consumed daily, and 95 million of those being consumed in the UK alone.

As coffee appears to run through the veins of many, regardless of whether you are an instant drinker, ground from bean, straight from pod and even decaf to extra strong, coffee has become the number one drink for many. So it would make sense to continue our love of coffee into a sweet treat to be shared with your elevenses; or quite frankly at any other part of the day.

These in particular little sweet treats are actually made with CAMP coffee, which is a coffee essence made with 4% caffeine free coffee essence and 26% chicory essence. So for anyone who is a little sensitive on the caffeine front or in monitoring their coffee intake these are perfect to have, and still provides that little kick.

Recipe

Ingredients

1. 150g butter

2. 100g soft brown sugar

3. 3 table spoons of camp coffee

4. 250g self raising flour, and a little extra for dusting the work surface.

For the butter cream

1. 100g Butter

2. 200g Icing sugar

3. 3 table spoons of camp coffee

Note: If you would like to substitute the camp coffee for instant or ground coffee you will need to dissolve or make some strong coffee, and allow it to cool. you will require 3 table spoons of this strong coffee.

Equipment

1. Oven – Gas mark 4 or 160C

2. Fridge

3. Cling film

4. Baking parchment

5. Bowl

6. Electric mixer or wooden spoon

7. Knife

8. Fork

9. Weighing scales

10. Baking tray

Method

1) Cream together the butter and sugar, then add the Coffee.

2) Once fully combined add the flour a little at the time, until a dough is formed. (if the mixture is still to dry, add a little more coffee or water to loosen the mixture)

3) Once a pliable dough has formed, remove from the bowl and onto your lightly floured surface. Roll the dough into a sausage shape.

4) Wrap your dough up in the cling film and place into the fridge. Leave it in the fridge and allow to firm up for about 15 minutes.

5) After 15 minutes remove your dough from the fridge and unwrap on the lightly floured surface.

6) Cut your dough into an even number of equal sized slices. You will need an even number as you will want a top and a bottom to your little coffee kiss.

7) Taking each slice, roll the dough in your hands to form a ball and place on the baking paper which will line your oven tray. Ensure that when you place your dough balls on the tray that there is room for them to spread.

8) Once you have all your dough balls on the tray, take your fork and gently press the tops of the dough balls into the tray. This will leave the lines across the top of the dough and encourage them to spread.

9) Place your baking tray into the pre heated oven and leave to cook for approximately 15-20 minutes, or until slightly golden aorund the edge.

10) Remove from the oven and allow to completely cool on the cooling rack.

11) Whilst cooling, take your butter and icing sugar for your butter cream and mix together ensuring that it is mixed well, it should be light and creamy. Add the coffee and continue to mix and until well combined.

12) Once your biscuits have fully cooled and become firm you can sandwich your biscuits together with your butter cream. Set to one side or munch straight away.

These biscuits should last up to 5 days if kept in an air tight container. However they will soften the longer they are left.

I hope you enjoy these little delights as much as I do.

If you do give them ago then please do tag me in on twitter @AdelGascoigne.

Happy baking

Much love always