Coffee Kisses



1Lb 2oz plain flour

3 Tsp baking powder

9 oz Caster Sugar

9 oz margarine (or softened butter)

3 medium eggs

1 Tblspn instant coffee

2 Tblspn boiling water

for the filling:

4 oz margarine

9 oz icing sugar

1 heaped dessertspoon instant coffee

1 tablespoon hot water


Mix the flour and sugar and then rub in the fat until the mixture goes just past the ‘breadcrumb’ stage and starts to become ‘claggy’.

Dissolve the coffee in the water.

Beat the eggs lightly and then beat the coffee into the eggs.

Mix the egg  mixture into the flour mixture and continue mixing until you achieve a stiff paste - about the consistency of slightly too wet pastry.

Using well floured hands and a dessertspoon divide the mixture and make it into balls the size of a cherry - you should get 80+ balls of mixture from this recipe quantity.

Bake on greased baking trays at gas mark 4 for about 15 minutes.

Cool on a wire rack.

Whilst the little cakes are cooling, make coffee buttercream with the remaining ingredients and place this in the fridge to become thick / stiff.

Sandwich the cakes together in pairs using a teaspoonful of the buttercream between each pair.

You should easily get 40 Coffee Kisses out of this recipe.