Vegan Coffee Kisses
Vegan coffee kisses - delicious little coffee biscuits sandwiched with fluffy coffee buttercream.
Servings 17 sandwich biscuits
Ingredients
Biscuits:
- 175 g (1 ½ cups) self-raising flour
- 100 g (½ cup) caster or granulated sugar
- 100 g (7 Tablespoons) vegan block butter cold
- 1 ½ Tablespoons instant espresso powder or coffee granules
- 1 teaspoon boiling water
- 30 g (2 Tablespoons) non-dairy milk (i use soya)
Buttercream:
- 75 g (⅓ cup) vegan block butter softened
- 150 g (1 ¼ cups) icing (powdered) sugar
- 1 Tablespoon instant espresso powder or coffee granules
- ½ teaspoon boiling water
Instructions
- Preheat the oven to 180℃/160℃ fan/350℉/gas mark 6. Line two baking sheets with baking paper.
- Mix the flour and sugar together in a bowl. Add the cold butter and rub it in using your fingertips until it resembles fine breadcrumbs no lumps of butter remain.
- Place the instant espresso powder or coffee granules in a small bowl and mix in a teaspoon of boiling water to dissolve it then stir in the milk.
- Scrape the coffee mixture into the flour mixture and stir with a spatula to combine. Use your hands to briefly knead the dough until it is smooth and no longer looks patchy.
- Roll the dough into ½ Tablespoon balls and place them spaced apart on the lined baking sheets, making sure that they have room to spread. You should get around 34 balls.
- Bake for 12-20 minutes depending on whether you want them soft or crunchy ( I think 15 minutes is perfect). Allow to cool on the baking sheets for a couple of minutes then transfer to a wire rack to cool completely.
- To make the buttercream, whisk together the softened butter and icing sugar with an electric mixer. Mix the coffee powder with ½ teaspoon of boiling water and add it to the bowl. Continue to whisk for a good few minutes until very light and fluffy.
- Spread or pipe a little buttercream onto the underside of half of the cooled biscuits. Top each one with another biscuit and serve.
Notes
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!