Coffee Biscuit Love

What’s not to love about an adult biscuit … well not sharing with the kids I would say! This makes single biscuits, but includes a variation for cappuccino cookies.

  • Prep 15 easy minutes
  • Cook 15 simple minutes
  • Makes about 30 singles
  • Skill – easy as
  • Ingredients – staples
  • Keeps for 5 days
  • Adults Only
  • Can freeze dough
  • Variation: cappuccino cookie


  • 125g butter room temp
  • 1/2 cup brown sugar
  • 1/2 cup raw sugar
  • 3 teaspoons instant coffee
  • 1 3/4 cups SR flour
  • pinch of salt
  • 1 teaspoon vanilla essence
  • 1 egg – beaten
  • 1 cup icing sugar
  • 1 teaspoon butter
  • cold coffee


  • oven
  • bowl x 2
  • mixer
  • spoons
  • fork
  • knife
  • tray


  1. Cream butter and sugar, add vanilla essence – mix well.
  2. Add in beaten egg, mix by hand or on slow speed.
  3. Add in coffee powder, mix and smell the yummy.
  4. Add flour – mix by hand or create a flour cloud.
  5. Put your oven on 180 celsius, or 160 fan force. 
  6. Take a large-ish teaspoon size ball of mix and roll around in your hands to form a ball. Damp hands help.
  7. Put baking paper on a tray and place your balls on for ease and fail safe removal.
  8. Space out the balls with room to spread – depending on how creamed your butter and sugar were will usually indicate the spread of the cookies – more creamy = greater spread (well I have found this anyway) also dryer mix less spread … so maybe I really don’t know! 
  9. Now take tall man and ring finger and do a wee push down in the centre of each cookie.
  10. Bake in your over for 12 to 15 minutes – will be a very light brown when done.
  11. Cool on a rack before applying the icing.
  12. Take a heaped teaspoon of butter and mix with a cup of icing sugar – if your icing sugar is lumpy sieve first – it’s just easier to do this than bash out 101 lumps with the butter mixed in
  13. Now I use a dash of cold coffee from the french press left over from breakfast – you could use a short black or mix a teaspoon of instant coffee with a 1/4 cup of water.
  14. Add the coffee liquid little by little – like a teaspoon first then almost drop by drop until you have a consistency you like – I like mine on the runny side so it kinda moulds down over the biccie
  15. Wait till biscuits are stone cold before topping with the icing – otherwise a sticky mess will be yours to enjoy.


Only ice half the biscuits and then make a butter cream filling for the middle and sandwich together – a cappuccino cookie is born!

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