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Coffee Bean Biscuits by Frances Quinn

Celebrity recipe

1 Reviews

  • Vegetarian

About the bake

Crazy about coffee? Bonkers about bourbons? Whether you a daring dunker or a neat nibbler you are going to want to try these biscuits. Great British Bake Off's Frances Quinn has put an creative twist on a classic bourbon recipe switching caster sugar for moreish Billington’s Unrefined Brown sugar and a rich velvety milk chocolate coffee ganache that will add a little extra magic to your coffee breaks. As with lots of the yummy recipes from Frances’ ‘Quinntessential Baking’ book, this biscuit design is simple but effective. No fancy cutters needed just an oval one and a cocktail stick to indent and create the adorable coffee bean effect.

215Total Time
2Prep Time
15Bake Time
6Serves
Easy

Method

  1. Step 1:

    Using a hand-held electric whisk, or in a free-standing mixer, beat the butter

    and sugar together for 3–5 minutes or until smooth and creamy. Break the

    egg into a mug or jug, add the coffee and vanilla extract and beat with a fork.

    Gradually add the egg to the creamed mixture, beating well after each

    addition. Sift the flour and cocoa powder into the mixture in two or three

    batches, mixing in each batch gently, to make a soft dough.

  2. Step 2:

    Halve the dough and pat each piece into a rough disc (this makes it easier

    to roll out later). Put into two food bags, or wrap in clingfilm. Refrigerate for

    several hours, to firm up (but remove the dough from the fridge 15 minutes

    before rolling it, so it can soften slightly)

  3. Step 3:

    While the dough is chilling, make the ganache. Chop the chocolate into small

    pieces and set aside. Put the cream into a milk pan or small/medium-sized

    saucepan. Gently heat over a medium heat, stirring occasionally. When it’s

    just coming to the boil, remove from the heat and transfer the chopped

    chocolate into the pan. Let the mixture sit for a few minutes to melt, then stir

    in the coffee extract and combine and until smooth and shiny. Leave to cool.

    You want the ganache to have a soft spreading consistency when you come

    to use it, so, once cooled, you may want to put it in the fridge to firm up a

    little.

  4. Step 4:

    When ready to roll one of the dough halves out on to a sheet of non stick

    baking parchment to the thickness of a £1 coin – if the dough seems very

    sticky, dust the dough and the parchment lightly with some sifted cocoa

    powder flour. Using an oval cutter, approx 5x7cm or 7cm round metal cutter

    squished in at the middle cut out your coffee bean shapes. Peel back the

    dough trimmings and lift the beans, on their parchment paper, on to a baking

    tray. Using a wooden coffee stirrer, score and engrave a curved line through

    the centre of the bean to create the look of a coffee bean. Next chill the

    dough for 15 minutes in the fridge and repeat the process with the trimming to

    create more or return the trimmings to the fridge or freezer to use at a later

    date.!

  5. Step 5:

    While the coffee beans are chilling, pre-heat the oven to 180C, 160C Fan,

    Gas Mark 4 and. Bake in the oven for approx 10-15 minutes until the biscuits

    edges turn golden brown in colour. Once out of the oven leave the biscuits on

    the baking tray to cool.

  6. Step 6:

    When the biscuits have cooled and the ganache reached a spreadable

    consistency, you can start sandwiching your biscuits up together. Place a

    heaped teaspoon of ganache on to the base of one of the biscuit coffee

    beans. Use a small rounded knife or palette knife to smooth over its surface

    and to the edges. Place another biscuit bean on top, again base side down

    and sandwich together. Enjoy with a good cup of coffee, one shot, biscuit or

    two!!

Ingredients

  • For the Biscuits

    • 150g Salted butter
    • 150g Billington's unrefined dark brown sugar
    • 1 Egg
    • 1 tbsp Nielsen-massey coffee extract
    • 1 tbsp Nielsen-Massey Vanilla Extract
    • 300g Allinson's plain white flour
    • 1 tbsp Cocoa powder
  • For the Ganache

    • 150g Rich milk chocolate
    • 150ml Double cream
    • 1 tbsp Nielsen-massey coffee extract

Utensils

  • Rolling pin
  • Baking tray

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