If you are a coffee lover, these South African coffee biscuits or cookies filled with coffee fudge filling will be your new favorite sweet.
I made these South African biscuits/cookies as part of my African holiday baking recipes, and it was a hit, and everyone who tried them liked them. So, I thought I would share the recipe with all of you. These cookies or biscuits can be a good gift for friends and family.
These coffee biscuits or cookies’ design looks complicated, but they are easy to make with a cookie press. It also has a unique flavor and taste, satisfying any sweet pallet.
Ingredients for Making South African Coffee Biscuits
These ingredients are used to make these coffee biscuits; you might have them in your kitchen. For detailed ingredients and measurements, check the recipe card.
- flour
- salt
- sugar
- butter or margarine
- golden syrup or honey
- bicarbonate of soda
- strong black coffee
- vanilla extract
Ingredients for making the Coffee fudge filling include.
- instant coffee
- boiling water
- sugar
- butter
- milk
- vanilla extract
Tips for Making Coffee Biscuits
- Use strong brewed coffee for this recipe so that the flavor will stay after baking.
- If you do not have access to butter, you can use margarine.
- You can use honey in place of golden syrup
Step-by-step instructions for Making Coffee Cookies
The first step is to gather all the ingredients needed for the recipe. Usually, when making cookies, ingredients need to be at room temperature. I’m melting most of the ingredients for this recipe, so there is no need for that step.
Make Syrup: In a medium pan over medium heat, add butter, sugar, and golden syrup or honey if that is what you are using, and stir until the sugar is dissolved. When the syrup is cool to the touch, add the vanilla extract, stir to combine, and let it cool completely.
Make the Dough: In a separate bowl, combine half of the coffee and the bicarbonate of soda. Add the soda and coffee mixture and the remaining coffee to the syrup. Mix to combine. Then add in the flour and mix to form a soft dough. Cover the dough and leave it overnight to develop the flavor. You can leave it in the fridge or at room temperature. When you choose the fridge option, you must allow it to come to room temperature before using it. The cookie dough can also be used immediately if you don’t have time and will still taste good.
Piping the Dough: Follow the cookie press manufacturer’s directions to fit your cookie press with a disc like the one shown in the recipe or any disc of your choice. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the biscuit or cookies 2 inches apart. You can also use a rectangle cookie cutter to cut the biscuit or free-hand cutting.
Bake The Cookies or Biscuits: Bake the biscuit or cookies in a 350 F or 180 C preheated oven for 15 minutes or until lightly browned on the edges.
Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Make Coffee Fudge Filling
In a medium saucepan, dissolve the instant coffee in the boiling water, and add white granulated sugar, butter, and milk. Whisk to combine.
Bring the mixture to boil on medium heat for about 8 minutes uncovered. After 8 minutes, remove the saucepan from the heat and stir with a wooden spoon or silicone mixing spoon until the mixture becomes thick. Cover the fudge with cling film or food wrap to prevent skin from forming on top. Allow it to cool completely before using.
Assembling the Coffee Cookies or Biscuits
Transfer the fudge filling into a piping bag, cut the tip of the bag, and pipe a small amount onto one-half of the cookies.
Cover with the other half of the cookies to make a sandwich. Serve and enjoy. Cookies stay fresh in an airtight container at room temperature for up to 1 week.
Storage Tips
You can chill the biscuit dough in the refrigerator for up to 4 days before pressing the dough through the cookie press. You can also freeze the biscuit dough for up to 3 months; allow it to thaw overnight in the refrigerator, then bring it to room temperature before continuing the rest of the recipe. Baked cookies or biscuits freeze well for up to 3 months; thaw before serving.
Other Recipes You May Like
- Digestive Biscuits
- Quick Bofrot
- South African Crunches
- South African Romany Creams Recipe
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy Baking!
Linda!
South African Coffee Biscuits
Equipment
- 1 Cookie Press
Ingredients
Coffee Biscuit or Cookies
- 4 cups all-purpose flour
- ½ teaspoon salt
- ⅔ cups sugar
- 200 grams butter
- ⅓ cup +1 tbsp (125g) golden syrup or honey
- 1½ teaspoons bicarbonate of soda
- ¼ cup strong brewed black coffee
- 1 teaspoon vanilla extract
Coffee Fudge Filling
- 1 tablespoon strong black coffee
- 1 tablespoon boiling water
- ¾ cups sugar
- ⅓ cup butter
- 50 ml milk
- ½ teaspoon vanilla extract
Instructions
Making the Coffee Biscuits
- In a medium pan over medium heat, add butter, sugar, and golden syrup or honey if that is what you are using, and stir until the sugar dissolv. Take the mixture off the heat. When the syrup is cool to the touch, stir in the vanilla extract and allow it to cool completely.
- In a separate bowl, combine half of the coffee and the bicarbonate of soda, add the this mixture and the remaining coffee to the syrup. Mix to combine. Then add in the flour and mix to form a soft dough. Cover the dough and leave it overnight to develop the flavor.
- Follow the cookie press manufacturer’s directions to fit your cookie press with a disc like the one shown in the recipe or any disc of your choice. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the biscuit or cookies 2 inches apart. You can roll the dough and use a rectangle cookie cutter to cut the biscuit or use free-hand cutting.
- Bake the biscuit or cookies in a 350 F or 180 C preheated oven for 15 minutes or until lightly browned on the edges
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Make Coffee Fudge Filling
- In a medium saucepan, dissolve the instant coffee in the boiling water, and add white granulated sugar, butter, and milk. Whisk to combine.
- Bring the mixture to boil on medium heat for about 8 minutes uncovered. After 8 minutes remove from the heat and stir with a wooden spoon or silicone mixing spoon until the mixture becomes thick. Cover the fudge with cling film or food wrap to prevent skin from forming on top. Allow it to cool completely before using.
Assembling the cookies or biscuits
- Transfer the fudge filling into a piping bag, cut the tip of the bag, and pipe a small amount onto one-half of the cookies.
- Cover with the other half of the cookies to make a sandwich. Serve and enjoy. Cookies stay fresh in an airtight container at room temperature for up to 1 week.
Notes
- Biscuits and cookies are used interchangeably in this recipe and mean the same thing. In most countries, cookies are referred to as biscuits, but in America, biscuit means a different item or refers to a different recipe.
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