Best Coffee Cocktails Star Biscuits Recipes

COFFEE COCKTAILS

Steps:

• Lightly whip the cream until slightly thickened, then stir in the Baileys and whip a little more, or thin if necessary with a little water, to get a thick, creamy pouring consistency.
• Divide the coffee, vodka and Kahlúa between 4 glasses. Carefully spoon over the cream and sprinkle with a few coffee beans to decorate if you like. Serve with biscuits of your choice - Italian amaretti or biscotti would be perfect.

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.