Coffee Creams - SILVERHOLME

Coffee Creams

5 from 2 votes

Indulgent crumble biscuits with a coffee buttercream icing - just like Nan made them!

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Prep Time 30

Cook Time 10

Total Time 40

Course Afternoon Tea, Dessert, Morning Tea, Snack

Cuisine Australian

Servings 18 biscuits

Preheat fan forced oven to 180°C and line two biscuit trays with baking paper.
Cream butter and sugar in a stand or hand mixer until pale in colour (approximately 3 minutes).
125 g butter, 90 g caster sugar
In a seperate bowl lightly beat egg with coffee and chicory essence.
1 egg, 1 tsp Bushells Coffee and Chicory Essence
Slow the mixer. Alternating, begin adding the flour and egg mixture to the mixer bowl, mixing well after each addition until all the flour and egg mixture is incorporated.
250 g self-raising flour
Remove bowl from the stand mixer and give a gentle stir to incorporate any remaining flour on the edges of the bowl.
Using two teaspoons, scoop mixture with one spoon and then with the other spoon gently slide a teaspoon size dollop of mixture onto the biscuit tray.
The biscuits will rise so don't place them to close together.
Place tray in the middle rack of the preheated oven and bake for 10 minutes.
Remove biscuits from oven, let cool on biscuit tray for a few minutes before transferring to wire rack to cool completely before icing.

Combine sugar, butter and coffee and chicory essence in a small bowl and mix well with a spoon, making sure all ingredients are combined and there are no lumps.
45 g butter, 1 tsp Bushells Coffee and Chicory Essence, 90 g icing sugar
Spread a teaspoon amount of icing sugar onto one biscuit with a knife. Take another biscuit of similar shape and size and sandwich them together gentle so as to evenly spread the buttercream.

This recipe calls for Bushells Coffee and Chicory Essence. Other coffee essence will not provide the same flavour or colour result.

Keyword Biscuit, Coffee, cookie