Little Mocha Kisses

If the name isn’t enough the sight of these cutie pie hearts should melt away any resistance.

These gorgeous little hearts are from Rachel Allen’s new book Rachel’s Favourite Food For Living (more about this fabulous fourth book in a later post). They are a sort of short crumbly irresistible coffee shortbread sandwiched when cold with cocoa buttercream. If you like shortbread, coffee, chocolate or melting moments you are in for a treat!

I made them with decaf coffee, as I can’t take shake-y coffee and wouldn’t be happy to give it to little one. Though as we made these together I wouldn’t have been right not to let her taste the fruits of her labour. I’m pulling this one out again at Christmas for sure, if I can last that long…

Here’s the warning though - one small bite and half the plate will be gone!

Little Mocha Kisses
From Rachel’s Favourite Food For Living by Rachel Allen

IngredientsFor the biscuits

175g/6oz self raising flour

75g/3oz caster sugar

75g/3oz butter

2 tsp instant coffee powder or granules

1 tsp hot water

1 free range egg

For the chocolate icing

50g/2oz butter, softened

100g/4oz icing sugar, plus extra for dusting

3 tsp cocoa powder

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Place the flour, sugar and butter in a food processor and blend until the mixture resembles breadcrumbs.

3. In a cup or small bowl, mix the coffee with the hot water, then add the egg and whisk together.

4. Add this to the food processor and process until the dough comes together. (If making this by hand, rub the butter into the flour and sugar in a bowl, then add the coffee, water and egg mixture and bring together to a dough.)

5. Dust the work surface with icing sugar and then roll out the dough until it is 5mm/¼ in thick and, using a 4cm/1½ in long heart-shaped cutter, cut out 50-60 heart shapes. (If the dough is a bit soft before shaping, chill it in the deep freeze for 10 minutes before using.)

6. Place the hearts slightly spaced apart on two baking trays (no need to grease) and bake in the oven for 10-15 minutes or until golden brown and slightly firm at the edges.

7. Remove from the oven and carefully lift off the tray with a metal slice while they are still very hot to prevent them sticking. Allow to cool on a wire rack.

8. For the chocolate icing, mix the soft butter, icing sugar and cocoa powder in a bowl using a wooden spoon, or in the food processor, until it comes together.

9. Use the icing to sandwich the cookies together. If you dip a table knife into hot water as you work, it helps to spread the icing. Store in a box for two or three days. Makes 25 - 30 sanwiched hearts.