Little mocha kisses

Rachel Allen's recipe for an after-dinner treat.


  • for the biscuits:
  • 175 g self raising flour
  • 75 g caster sugar
  • 75 g butter
  • 2 tsp instant coffee powder or granules
  • 1 tsp hot water
  • 1 free range egg
  • for the chocolate icing:
  • 50 g butter (softened)
  • 100 g icing sugar (plus extra for dusting)
  • 3 tsp cocoa powder


  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Place the flour, sugar and butter in a food processor and blend until the mixture resembles breadcrumbs.
  3. In a cup or small bowl, mix the coffee with the hot water, then add the egg and whisk together.
  4. Add this to the food processor and process until the dough comes together. (If making this by hand, rub the butter into the flour and sugar in a bowl, then add the coffee, water and egg mixture and bring together to a dough.)
  5. Dust the work surface with icing sugar and then roll out the dough until it is 5mm/¼ in thick and, using a 4cm/1½ in long heart-shaped cutter, cut out 50-60 heart shapes. (If the dough is a bit soft before shaping, chill it in the deep freeze for 10 minutes before using.)
  6. Place the hearts slightly spaced apart on two baking trays (no need to grease) and bake in the oven for 10-15 minutes or until golden brown and slightly firm at the edges.
  7. Remove from the oven and carefully lift off the tray with a metal slice while they are still very hot to prevent them sticking. Allow to cool on a wire rack.
  8. For the chocolate icing, mix the soft butter, icing sugar and cocoa powder in a bowl using a wooden spoon, or in the food processor, until it comes together.
  9. Use the icing to sandwich the cookies together. If you dip a table knife into hot water as you work, it helps to spread the icing. Store in a box for two or three days.


This recipe and many more are available from Rachel's book Rachel's Food for Living published by Harper Collins


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