Mocha Melting Moments

Mocha Melting Moments

Mocha Melting Moments

A little bit grown-up, even more so with a splash of liqueur, these are lovely little biscuits that are easy to make and even easier to eat!

260 grams softened butter
½ cup icing sugar
1 ½ cups plain flour
½ cup rice flour
1 teaspoon vanilla extract
½ teaspoon baking powder
2 tablespoons full cream milk, with 3 tablespoons pure cocoa powder and 1 tablespoons of espresso coffee mixed into it. Optional - also add a tablespoon of Tia Maria or other coffee/chocolate liqueur

Preheat oven to 175°C

Cream the butter and icing sugar until it is smooth and fluffy.  Add the vanilla and cocoa mix and then fold in the flours and the baking powder.
Mix until the batter is evenly coloured and smooth.
Wrap the dough in plastic wrap and chill for 10 minutes.
Roll out onto a cool work surface or marble pastry sheet.  Cut into rounds or other shapes using biscuit cutters, then place on a baking sheet and chill again for about 5 minutes, this will stop the dough from shrinking as it cooks. Should make about 20 pairs.
Bake for 15 minutes, then immediately place on a wire rack to cool.
While the biscuits are cooling, make your filling(s).

Mocha Melting MomentsFor the Coffee Butter filling:
4 tablespoons softened butter
5 tablespoons icing sugar
1tablespoons espresso coffee
Optional – 1 tablespoon Tia Maria or other coffee/chocolate liqueur

Mix all ingredients into a smooth paste and then chill to firm up.  Once the biscuits are cool pipe the filling onto one biscuit and sandwich the other on top.

For a White Chocolate-Mocha filling: melt 50 grams of white chocolate and add in 1 tablespoon of the Coffee Butter, mixing to a smooth paste.  Chill before piping onto biscuits.

For a Shiny Coffee Glaze: dissolve 2 tablespoons of caster sugar in 1 table spoon of milk and 1 tablespoon of espresso coffee.  Baste onto the biscuits as soon as they come out the oven.  To get the crackle glaze, baste the biscuits before they are baked and the tops will become coffee-toffee.
Dust with pure cocoa and/or icing sugar.

Refrigerate briefly before serving to firm up the fillings.  Serve with good strong coffee and maybe a liqueur!