The latest in the “creams series” is coffee creams. For these I made two batches, one with coffee extract and the other with coffee I had pre-made and cooled. I tasted both and decided to post the best one.
The coffee extract ones had a nice colour;
But I thought the flavour was horrible, maybe if you can find a nicer extract then please do go ahead and make that way (just use the peppermint creams recipe and replace peppermint with coffee extract)
The ones made with pre made coffee had a much nicer sweeter coffee flavour. They were much paler in colour as you see;
This is the recipe I used below;
Before you start first make up a coffee mixture using 2 tsp of your favourite instant coffee (or whatever coffee you love) mixed with 5 tbsp boiling water, or just strong coffee.
- 250g icing sugar, sifted
- 2 tsp liquid glucose
- 5 to 6 tsp of your pre-made cooled coffee
Mix everything together until it starts to form a dough, get your hands in there and work until you have a smooth dough. Add more water/icing sugar if needed.
Roll out and cut into shapes or roll into balls and flatten gently with a fork, (or whatever takes your fancy, be creative). If you roll out and cut into shapes as I did you will have to make sure the surface is kept very well dusted with icing sugar or the dough will stick.
Leave to firm up on a tray on greaseproof paper, do not cover or put in the fridge and leave at least over night.
Once set they are ready to eat, dip in chocolate or wrap up as gifts.
Done and dusted! 🙂