Coffee Kisses Sandwich Food

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.

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 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.