BAKING TIME
45 mins
MAKES
12 kisses
Rich, chocolatey, and utterly indulgent, these teff chocolate kisses are infused with bold espresso and sandwiched with a silky chocolate buttercream. Perfectly paired with a cup of strong Ethiopian coffee, they celebrate the timeless romance between coffee and chocolate—two flavours meant to be together.
150g butter/vegan butter softened
2 tbsp finely ground coffee
100g icing sugar
110 teff flour (both brown or white work equally well)
1 tsp baking powder
25g cocoa powder
50g dark chocolate, chopped
A cup of strong Ethiopian coffee
01
Preheat oven to 200C, gas mark 6 and line two baking trays with greaseproof paper.
02
Use the coffee and 200ml water to brew an espresso, then pour into a cup and set aside to cool slightly. Reserve the coffee grounds.
03
Use electric mixer to beat 100g butter and 50g of the icing sugar for 3 min until fluffy. Beat in 3 tbsp espresso, fold in the teff flour, baking powder, cocoa and 2 tsp of the reserved coffee grounds. Stir well to combine.
04
Divide the dough into 24 balls, space out on the baking tray and use a fork dipped in water to flatten each ball.
05
Bake for 9 minutes and leave to cool on the baking tray.
06
Meanwhile, melt the chocolate in a microwave or in a bowl over a pan of gently simmering water (make sure the bowl doesn’t touch the water). Set aside to cool.
07
In another bowl use electric mixer to cream 50g of the butter with the remaining 50g icing sugar, until light and fluffy Beat in 1 tbsp of espresso and the melted chocolate.
08
Spoon onto the underside of one of the cooled biscuit and sandwich with another.
09
Store in the fridge in an airtight container for up to 3 days.
