I love coffee but rarely make coffee flavoured things as I am surrounded by tea drinkers (I love tea too!) I suppose that is the perfect excuse to make something and scoff the lot really!
Anyway, in need of a coffee fix I made these which to my surprise were rather liked by Gav (darn must add more coffee next time!).
They are not overpowering in flavour but strong enough to know it’s coffee with a creamy centre, perfect with a cup of coffee of course!
Cappuccino Biscuits
For the biscuit bit
125g soft spread or butter
55g Soft brown sugar
155g plain flour sieved
1 tsp Instant coffee ground finely (I used my pestle & mortar)
For the filling bit
40g soft butter
80g icing sugar, sieved
1/4 tsp finely ground instant coffee
1/2 tbsp milk
1/4 tsp vanilla bean paste or vanilla extract
Makes 18 complete sandwich biscuits (1.5″/3.5cm diameter cookie cutter)
Biscuits
Cream the butter & sugar together until light & fluffy.
Add the flour & coffee and mix through until combined and smooth. Place the ball of dough in clingfilm in the fridge for at least 30 minutes.
Preheat the oven to 190°C fan 170°C gm5
Line/grease 2 baking sheets.
Roll out the dough on a floured surface (add flour as needed because the dough can be quite sticky). Once evenly at a thickness of about 0.5cm then cut out the cookies, I used 1.5″/3.5cm diameter cookie cutter. Continue to re roll all the dough and cutting cookies until all used.
Place on the baking tray with a little space around them and bake for about 12 minutes until they start to turn a light golden colour. Remove from the oven and cool on a rack.
Filling
Beat the butter until soft & creamy. Add the other ingredients and slowly beat together. Once combined increase the speed until the frosting is smooth & creamy.
Once the biscuits are cool spread or pipe the filling into the centre and top with another biscuit. Sprinkling of cocoa optional! ♥
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