Little Mocha Kisses

*Makes 20 kisses or 10 larger ones!

These are gorgeous little treats to have with a cup of coffee after dinner, mocha means coffee and chocolate mixed together.


  • 175g (7ozs) self-raising flour
  • 75g (3ozs) caster sugar
  • 75g (3ozs) butter
  • 2 tsp instant coffee, powder or granule
  • I tsp hot water
  • 1 egg

 Chocolate Icing

  • 50g (2ozs) butter, softened
  • 100g (4ozs) icing sugar
  • 3 tsp cocoa powder
  • 2 baking trays

 Preheat oven to 170ºC/350ºF/gas mark 4.


  1. Place the flour, sugar and butter in a food processor and process until the mixture resembles breadcrumbs. 
  2. Mix the coffee with the hot water in a cup or small bowl then add the egg and whisk to break up. 
  3. Add this into 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).
  4. Divide the dough into 40 pieces (for small kisses) or 20 larger pieces, rolled into balls.
  5. Place slightly spaced apart on the 2 baking trays (no need to grease) and bake in the preheated oven for 10-15 minutes or until golden brown and slightly firm at the edges.
  6. 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.

Next make the chocolate icing.

  1. In a bowl using a wooden spoon, or in the food processor again, mix the soft butter, icing sugar and cocoa powder until it comes together.
  2. Use the chocolate icing to sandwich the cookies together.  I sometimes dip a table knife into hot water – I find this helps to spread the icing.
  3. Store in a box for 2 to 3 days.