Little Mocha Kisses
*Makes 20 kisses or 10 larger ones!
These are gorgeous little treats to have with a cup of coffee after dinner, mocha means coffee and chocolate mixed together.
Ingredients
- 175g (7ozs) self-raising flour
- 75g (3ozs) caster sugar
- 75g (3ozs) butter
- 2 tsp instant coffee, powder or granule
- I tsp hot water
- 1 egg
Chocolate Icing
- 50g (2ozs) butter, softened
- 100g (4ozs) icing sugar
- 3 tsp cocoa powder
- 2 baking trays
Preheat oven to 170ºC/350ºF/gas mark 4.
Method
- Place the flour, sugar and butter in a food processor and process until the mixture resembles breadcrumbs.
- Mix the coffee with the hot water in a cup or small bowl then add the egg and whisk to break up.
- Add this into the food processor and process until the dough comes together. (If making this by hand, rub the butter into the flour and sugar in a bowl, then add the coffee, water and egg mixture and bring together to a dough).
- Divide the dough into 40 pieces (for small kisses) or 20 larger pieces, rolled into balls.
- Place slightly spaced apart on the 2 baking trays (no need to grease) and bake in the preheated oven for 10-15 minutes or until golden brown and slightly firm at the edges.
- Remove from the oven and carefully lift off the tray with a metal slice while they are still very hot to prevent them sticking. Allow to cool on a wire rack.
Next make the chocolate icing.
- In a bowl using a wooden spoon, or in the food processor again, mix the soft butter, icing sugar and cocoa powder until it comes together.
- Use the chocolate icing to sandwich the cookies together. I sometimes dip a table knife into hot water – I find this helps to spread the icing.
- Store in a box for 2 to 3 days.
