Espresso Kisses

Based on “The Essential Vegetarian Cookbook”



  • 3 cups self-rising flour (or 3 cups all-purpose flour and 4.5 tsp baking powder and 1.5 tsp salt)
  • 10.5 Tbsp butter (160 g), chopped
  • 1/2 cup superfine sugar
  • 1 egg, lightly beaten
  • 1 Tbsp instant espresso
  • 1-2 Tbsp iced water
  • 1 egg white, lightly beaten with 1/2 tsp water

Espresso Butter Cream

  • 5 1/3 Tbsp butter (80g)
  • 1 cup confectioner sugar, sifted
  • 1 1/2 tsp water
  • 1 tsp Kahlúa
  • 2 tsp instant espresso powder
  • 2 1/3 oz (100 g) white or dark chocolate, melted



  1. Brush two cookie sheets with oil.
  2. Line with baking paper
  3. Sift flour into a bowl
  4. Add butter and rub into flour, using your fingertips, until mixture resembles fine breadcrumbs.
  5. Add combined sugar, egg, espresso powder, dissolved in water, all at once
  6. Preheat oven to 350 F (180 C)
  7. Mix with a knife until the ingredients come together to form a soft dough.
  8. Lightly knead until smooth.
  9. Roll out between two sheets of baking paper to 1/4 in thickness.
  10. Cut into 2-inch rounds, using a fluted cookie cutter.
  11. Brush the surface of each cookie with the egg white mixture
  12. Place on prepared trays. Bake 10 min or until lightly golden.
  13. Transfer to a wire rack.

Espresso Butter Cream

  1. Using electric beater, beat butter and icing sugar until light and creamy.
  2. Add combined water, Kahlúa, and espresso powder and beat until mixed
  3. Spread about 2 tsp of butter cream onto half of the biscuits (flatter side)
  4. Top with another biscuit, sandwich together.
  5. Drizzle or pipe with melted chocolate
  6. Top with a chocolate-coated coffee bean, if desired.

Makes about 20 sandwiches


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