Yield:64 biscuits (32 kisses)
Prep Time:15 mins
Cook Time:15 mins
These chocolate & coffee kisses are a gorgeous combo for grownups! The little chocolate biscuits melt in your mouth, whilst the spot of coffee icing gives you a little caffeine hit & is fresh and flavoursome. A lovely little indulgence.
- 6 oz sunflower spread
- 2 oz icing sugar
- 6 ½ oz gluten-free self raising flour
- 1½ oz raw cacao powder*
- COFFEE B*TTER CRE*M ICING
- 2½ oz sunflower spread
- 1C icing sugar
- 1 tsp cooled espresso or coffee essence
Pre-heat the oven to 170ºC and prep a baking tray with baking paper. In a bowl beat the spread & sugar thoroughly. When it's nicely creamed add the flour & raw cacao powder* and mix well.
Even though the mix seems wet & cloying it rolls into little balls surprisingly well. Place your little rolled balls of dough on waiting baking tray, then flatten them with two fingers. Pop into the oven for 15 minutes.
Place on a cooling rack once cooked and ensure they are cold before making into coffee kisses (otherwise residue heat will melt the icing!).
To make the coffee b*tter cre*m icing beat the sugar into the spread then add the coffee (espresso or essence). When the biscuits are cold you can put a dot of icing on one and then squidge another biscuit on top. Job done!
*if you don't have raw cacao powder use cocoa powder
The biscuits (with no icing) freeze brilliantly and take less than an hour to defrost so I tend to make a mass of them and pop them in the freezer in a sealed bag, ready to whip out if people drop by. I keep the icing in an airtight container in the fridge so the biscuits can be transformed into kisses at a moments notice.
B*TTER CRE*M icing is butter-free, better-cre*m icing, it's 100% vegan and I use the *s to avoid confusion - as there is no butter or cream in our recipe.