28/02/2026
It’s another Saturday and it’s another lovely cake made by Saturday Live’s pastry chef Linda! (Paul Johnston’s Mum! ❤️) 😀👍🏻 This week it’s Coffee Kisses! ☕️💋
A lovely little snack to have with your cuppa. 😀
Recipe below for you to try ⬇️
Coffee Kisses
Ingredients:
375g (13 oz/3 cups) self-raising flour
160g (5½ oz) unsalted butter, chopped
125g (4½ oz/½ cup) caster (superfine) sugar
1 egg, lightly beaten
1 tablespoon instant coffee
1-2 tablespoons iced water
100 g (3½ oz) white chocolate, melted
For the Coffee Buttercream:
80 g (2¾ oz) unsalted butter
125g (4½ oz/1 cup) icing (confectioners')
sugar, sifted
2 teaspoons water
2 teaspoons instant coffee
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Grease two baking trays and line with baking paper. Sift the flour into a large bowl. Add the butter and rub into the flour, using your fingertips, until it resembles fine breadcrumbs, Add combined sugar, egg and coffee, dissolved in the water, all at once. Mix with a flat-bladed knife until ingredients come together to form a soft dough. Lightly knead until smooth.
2. Roll out the dough between two sheets of baking paper to 5mm (¼ inch) thickness. Cut into 5 cm (2 inch) rounds, using a fluted cookie cutter. Place on the prepared trays and bake for 10 minutes, or until lightly golden. Transfer the biscuits to a wire rack to cool.
3. To make the coffee buttercream, using electric beaters, beat the butter and icing sugar until light and creamy. Add the combined water and coffee and beat until combined. Place the mixture in a piping (icing) bag fitted with a fluted nozzle and pipe buttercream onto half of the biscuits. Top with another biscuit and sandwich together. Drizzle or pipe with white melted chocolate or icing.
