Ingredients
Biscuit Dough
- 175 g (1 ½ cups) self-raising flour
- 100 g (½ cup) caster or granulated sugar
- 100 g (7 Tablespoons) vegan block butter (cold)
- 1 ½ Tablespoons instant espresso powder or coffee granules
- 1 teaspoon boiling water
- 30 g (2 Tablespoons) non-dairy milk (soya recommended)
Coffee Buttercream Filling
- 75 g (⅓ cup) vegan block butter (softened)
- 150 g (1 ¼ cups) icing (powdered) sugar
- 1 Tablespoon instant espresso powder or coffee granules
- ½ teaspoon boiling water
Instructions
- Preheat: Preheat your oven to 180℃ (160℃ fan)/350℉/gas mark 6. Line two baking sheets with baking paper to prepare for baking.
- Make the Dough: In a mixing bowl, combine the self-raising flour and sugar. Add the cold vegan butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs with no lumps of butter remaining.
- Dissolve Coffee: Place the instant espresso powder or coffee granules in a small bowl. Add 1 teaspoon of boiling water and stir to dissolve the coffee, then mix in the non-dairy milk.
- Combine Dough Ingredients: Pour the coffee mixture into the flour mixture and stir with a spatula to combine. Use your hands to briefly knead the dough until smooth and uniform, without patchy areas.
- Shape Cookies: Roll the dough into balls about ½ tablespoon in size. Place them spaced apart on the prepared baking sheets, allowing enough room for spreading. You should have around 34 balls.
- Bake: Bake in the preheated oven for 12 to 20 minutes, depending on if you prefer softer or crunchier cookies; 15 minutes is ideal for a balanced texture. Allow them to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Prepare Buttercream: Using an electric mixer, whisk together the softened vegan butter and icing sugar until smooth. Dissolve 1 tablespoon of instant espresso powder in ½ teaspoon boiling water and add to the buttercream mixture. Continue whisking for several minutes until the buttercream is very light and fluffy.
- Assemble Cookies: Spread or pipe a dollop of the coffee buttercream onto the underside of half the cooled biscuits. Top each with a matching biscuit to form sandwich cookies. Serve and enjoy.
Notes
- For best results, use metric measurements with a digital scale as they provide greater accuracy and consistency than cups.
- Adjust the baking time between 12-20 minutes to achieve your preferred cookie texture — shorter for softer, longer for crunchier.
- Use cold butter for the dough to ensure a crumbly texture, and soften the butter properly for the buttercream to whip up light and fluffy.
- Instant espresso powder is preferred for a smooth coffee flavor; coffee granules can be substituted if necessary.
- These cookies keep well in an airtight container for several days, maintaining their freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegan
