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Wattleseed & Espresso Biscuits

Five Senses CoffeeSophia Richardson 9 November 2020

Whether you are working as a barista or you’re a home-coffee pro, the chances are you’re bound to have left over shots of espresso lying around. With the help of some sugar, butter and flour, we present to you the ultimate biscuit sandwich that can only be described as boujee & buttery.  

The biscuits are oh so easy to make, and give you the option to freeze your dough for later baking/snacking opportunities. The native wattelseed adds a nutty flavour to the biscuit where the salted espresso filling truly seals the deal.

Wattleseed & Espresso Biscuits

Ingredients

For the biscuits:

  • 150g salted butter, softened
  • 150g castor sugar
  • 1.5 tsp ground wattleseed
  • 2 shots of espresso (approx 45g) *
  • 1 egg
  • 450g plain flour
  • 1 tsp baking powder

For the filling:

  • 120g salted butter, softened
  • 200g icing sugar, sifted
  • 2 shots of espresso (approx 45g) *
  • Large pinch of sea salt

*Note: We used our Crompton Road blend for this recipe as the strong, rich body works well when combining flavours, but feel free to experiment! If you don’t have access to espresso, you can use a strong brew of coffee in a plunger, aeropress or any other brewer. Aim to yield about 100mls of very strong brewed coffee in total, but be aware if your filling mixture get’s too wet, you may need to add more icing sugar.

Biscuit Recipe

  1. Using a stand mixer or a hand held mixer, cream together the butter, sugar and wattleseed for a few minutes until pale.
  2. Add the espresso into the mixture and beat together until combined fully. Then add the egg and beat again until the mixture comes together.
  3. Sift in the flour and baking powder and combine. Once well combined, use your hands to form a ball of dough. If the dough is too dry to form a ball, try adding a splash of milk. And if the dough is too wet, add 1 tbs of plain flour.
  4. Roll out your dough between two sheets of baking paper until you have a sheet of dough about 4mm thick. If you need to, you can do this step in 2 lots so you end up with 2 sheets of dough.
  5. Place dough sheets in between baking paper in the fridge for a minimum of 30 minutes and preheat your oven to 160°c.
  6. Once chilled, take your dough out and use a cookie cutter or wine glass rim to cut out uniform sized circles or shapes.
  7. Place the biscuits on a lined baking tray about 3cm apart from one another and bake for 15-18 minutes or until the biscuits begin to turn golden on their edges.
  8. When biscuits are done, leave them on their tray or a cooling rack to cool until completely room temperature.

Filling Recipe

  1. Beat together your softened butter with a hand mixer or stand mixer for 2 minutes until pale.
  2. Add in all of your icing sugar and begin to beat again, but start off slow so you don’t get covered in icing sugar.
  3. Add your espresso and salt and beat for a further few minutes until totally combined.

Putting it Together

  1. Once cooled, sandwich your biscuits together with a decent amount of the filling – I like to use a piping bag or just a butter knife.
  2. Enjoy!

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