After making custard creams last year it has always been my intention to adapt the recipe to make the long-gone biscuit Coffee Cream.
Coffee Creams were the biscuits that could only ever be found in the festive Foxs (or was it Jacobs) biscuit tins given to you by Grandma for Christmas. As I love anything coffee flavoured I always snaffled them up, but not before I had sampled all the other biscuits (especially the posh Jammy Dodgers) first. As any coffee lover will tell you, coffee flavoured sweets/biscuits/cakes are not loved by everyone and are more often than not left till last. This is when us coffee lovers swoop and have our last coffee hit.
Now after a bit of experimentation I admit I’ve sorted the icing, but haven’t got the biscuit dough quite right and no I know they don’t look like the originals. The biscuits are delicious in their own right, but don’t taste exactly like the hallowed Coffee Creams. Although I put coffee in the biscuit dough you can’t taste it. I’m going to work on the recipe and try and get it closer to the flavour I remember. I also need to work on extracting a stronger coffee extract. Any tips?
Makes 8 coffee cream sandwiches
For the biscuits
175g/6oz plain flour
1 tsp baking powder
100g unsalted butter, cubed
3 tbsp caster sugar
1 tbsp strong coffee
For the coffee cream
100g icing sugar
50g unsalted butter, softened
1 tsp strong coffee
1) Preheat oven to 180oc (160oc fan). For the biscuits mix flour and baking powder. Add butter and rub until you get a crumble like texture. Beat coffee into egg in separate cup. Add sugar then gradually beat in egg/coffee mix (you may not need all the egg) until you have a soft dough. Wrap dough in clingfilm and rest in fridge for 20 min.
2) Roll dough to around 4mm and use cutter to cut out round. Place on lined baking tray and bake for 15 min. Cool on rack before sandwiching them.
3) To make coffee cream, beat together icing sugar and butter until you have a cream. Add coffee and beat again until you have a smooth coffee cream.
4) Sandwich each biscuit with about 1 tsp of coffee cream.