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Caramel-coffee melting moments
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Coffee buttercream sandwiched between sweet crumbly biscuits.
Ingredients:
  • 55g (1/4 cup, firmly packed) brown sugar
  • 45g (1/4 cup) icing sugar
  • 1/2 tsp coffee essence
  • 350g butter, at room temperature
  • 265g (1 3/4 cups) plain flour, sifted
  • 50g (1/3 cup) cornflour, sifted
  • 180g 70% cocoa dark chocolate, chopped
  • 2 tsp coffee liqueur
  • Cocoa powder, to dust
Instructions:
  • 1. Preheat your oven to 160C and line 2 baking trays with baking paper. In a bowl, beat brown sugar, icing sugar, coffee essence, and 250g of butter with electric beaters until pale and creamy. 2. Fold in combined flour and cornflour until a soft dough forms. 3. Roll 2 teaspoons of the dough into balls using floured hands, then place them on the prepared trays. Flatten them slightly with a lightly floured fork. Repeat with the remaining dough. 4. Bake for 15 minutes or until pale golden. Allow the biscuits to cool on the trays.
  • In a heatproof bowl, combine chocolate, liqueur, and the remaining butter. Place the bowl over a saucepan with simmering water, ensuring the bowl doesn't touch the water. Stir occasionally until the mixture is smooth. Refrigerate for 20 minutes until thick and spreadable. Transfer the mixture to a piping bag fitted with a 2cm star nozzle. Pipe the mixture over half of the biscuits, then sandwich with the remaining biscuits. Dust with cocoa before serving.

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