Looking for that treat to go with your afternoon coffee? Then look no further, the coffee kisses recipe is the one for you. A cross between biscuit and cake sandwiched together smooth butter cream makes for a delicious treat!
Crosby Coffee’s Iron Men blend featured in this bake, a strong blend with smooth chocolatey and slightly nutty flavour notes. For the recipe I used 2 1/2 double espressos, 18g of coffee ground extracting between 25-30 seconds with a finishing weight of 36g. I used 2 for the biscuit dough and the half for the frosting. Alternatively you can use an Aeropress, 15g of coffee, 230g of hot water, a brew time of 50 seconds and a total time of 1 minute 15 seconds. If you’re using the Aeropress, I used roughly 73g in the biscuit saving about 2 teaspoons for the frosting. Enjoy the rest while you’re waiting for your bake.
To adapt the recipe to use Crosby Coffee, I whisked the coffee in with the egg and incorporated the coffee mix into the dry ingredients. Adding more liquid changed the consistency of the dough, I added 4 1/2 tablespoons of extra flour to thicken the mix. When it came to making up the balls, the dough was still slightly wet, it might be easier to use two spoons to get your biscuit balls on to your baking trays. It can get quite messy otherwise, I learnt the hard way, it may be helpful to have another pair of hands available to get the extra dough off your hands!
The original recipe uses a plain buttercream with the option of adding coco powder, instead I added some coffee into the buttercream. There’s no such thing as too much coffee right? I started with a teaspoon, adding more to taste. Don’t worry if it becomes to runny, you can add more icing sugar to thicken.
The biscuit and frosting combine to make the perfect coffee treat!
If you would like to try this recipe, you can pick up your coffee here!
Original recipe can be found here: https://www.bbcgoodfood.com/user/2781791/recipe/coffee-kisses