Bero Coffee Kisses Recipes

COFFEE KISSES

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 BISCUITS RECIPE

Steps:

• Preheat the oven to 180°C (gas mark 4, 350°F) and line a baking tray with parchment paper.
• Add butter and caster sugar into a large mixing bowl and cream together until light and fluffy.
• In a cup, mix a tablespoon of coffee with a tablespoon of warm water until the coffee granules have dissolved.
• Then add an egg into the mixing bowl with the dissolved coffee and mix together until evenly distributed.
• Pour the self-raising flour into the bowl and mix together until the biscuit dough has formed.
• Scoop a teaspoon of dough, place it in the palm of your hands and roll it into a ball, then place the dough on a lined baking tray. Repeat this step for the rest of the dough.Leave space between each ball as they will spread whilst baking in the oven.
• Bake for 15 minutes in the oven, then leave the biscuits to cool down.
• To make the buttercream, mix together a teaspoon of instant coffee with a teaspoon of water and set aside for later use.
• In a mixing bowl, add butter and icing sugar and mix together until combined. Then add the dissolved coffee and mix together until evenly distributed.
• To assemble the biscuits, spread or pipe the coffee buttercream on top of one biscuit, then top with another biscuit.

COFFEE KISSES

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

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.

COFFEE CUPCAKES

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.

COFFEE KISSES

Steps:

• Preheat oven to 250°F.
• Beat egg whites until stiff peaks form.
• Gradually add sugar and vinegar until thick and glossy.
• Place the coffee and water in a small bowl and stir till coffee is dissolved. Gently fold into egg whites. Use a 1/2 inch piping nozzle on to a tray covered with parchment paper, or just spoon. If you don't have a proper nozzle, just put into a ziploc sandwich baggie and cut a half inch hole into a corner.
• Cook for 10 to 15 minutes until crisp on the outside. Turn off oven and let them cool completely.