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As many of you will know from our Instagram feed, we love to bake. For six years we had a legitimate reason to eat lots of cake, as we ran a cafe alongside our store. We loved hearing how much people enjoyed our recipes, but nowadays we get our feedback through the power of social media.

 

Regular followers will know that Saturday tends to be our 'treat day' at Catesbys HQ.  We usually spend the morning rustling up something delicious from our extensive collection of cookery books, followed by an afternoon of sheer gluttony.

Last Saturday I decided to go retro and bake something my Nan used to make: Coffee Kisses. Light-as-air bites of delicate coffee biscuit sandwiched together with a generous amount of buttercream.  Sometimes, the old tunes are the best.

They're super-simple to make and, due to their size, pretty much guilt-free too, so I urge you to have a go. Happy baking!

INGREDIENTS to make about 12-15 coffee kisses 

170g self-raising flour

85g butter (or margarine to really go retro)

55g white sugar

1 egg yolk

1 large tsp liquid coffee (or dissolve 1 tsp instant coffee in boiling water)

ICING

60g very soft butter

120g icing sugar

few drops of vanilla extract or 1tsp liquid coffee

METHOD

In a large bowl, mix the flour, butter and sugar until the mixture has a breadcrumb-like texture. Add the egg and coffee and mix again to make a firm dough.

Preheat the oven to 190c/Gas 5. Take teaspoons of the mixture and roll into small balls with your hands. Place the balls on a baking sheet, leaving space between each one as they will spread, and bake for 15 minutes. Remove and place on a wire rack to cool.

Meanwhile, make the butter icing. Put the soft butter in a bowl and beat in enough icing sugar to make a thick butter cream. Add the vanilla or coffee and beat again. When the cookies are cold, spread half of them with butter cream and top with the rest to make sandwiches. Dust with icing sugar before serving to rapturous applause and the undying love of your friends and family.

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