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Spiced Coffee Cookies With Chocolate Whisky Cream
Super easy spiced coffee cookies with a grown-up rich chocolate whisky cream filling
Ingredients
- 175 g self-raising flour
- 100 g caster sugar
- 100 g butter chopped and chilled
- 2 tsp instant coffee
- 1 egg medium
- 1 tsp cardamom ground
Whisky cream filling
- 75 g unsalted butter
- 150 g icing sugar
- 6 tbsp cocoa powder
- 1 tbsp whisky
Instructions
- preheat oven to 180C and line a baking tray
- Whizz together the flour, sugar and butter in food processor till crumb-like
- Dissolve the coffee in 1 tsp boiling water and add this along with the egg and cardamom to mix and stir well to combine
- Break spiced coffee cookie dough into walnut-sized pieces and place on lined baking tray spaced well apart as they will spread when baking
- Bake for approx 15 minutes till golden
Whisky cream filling
- Beat all ingredients till you have a well-blended buttercream filling and spread this between pairs of the spiced coffee cookies to serve
Notes
These spiced coffee cookies will keep for a couple of days in a covered box. You can freeze the baked cookies before adding the whisky cream filling for up to 3 months.
Nutrition
Calories: 397kcalCarbohydrates: 67gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 56mgSodium: 32mgPotassium: 157mgFiber: 3gSugar: 42gVitamin A: 380IUVitamin C: 0.1mgCalcium: 39mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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