Coffee Bean Biscuits by Frances Quinn

  • Total Time

    2h 15m
    • Prep Time

      2h 0m
    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
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One shot or two…these biscuits come with a big shot of coffee, crunch and
cream. Inspired by my love of coffee and a certain bourbon biscuit, these
sandwich both favourites together in one big coffee bean and biscuit. With a
‘rich’ milk chocolate coffee ganache filling they are the perfect biscuit to enjoy
with your coffee-to go or take away! Using my basic butter biscuit recipe from
my book Quinntessential Baking, I’ve adapted it to create a delicious coffee
and chocolate dough. By adding in an extra tablespoon of both coffee extract
and cocoa powder and using Billingtons dark brown soft sugar in place of
caster, a rich mocha taste and tone is achieved. Cut into coffee bean shapes
using either an oval biscuit cutter or round metal one squished in at the
middle, the shape of a bean can be easily achieved. A wooden coffee stick
makes the perfect tool for creating the carved out bean indent. While at the
same time adding to the coffee themed nature of the bake.


  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. 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. 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

  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

  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. 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

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