I am really enjoying the adorable mini bakes in Treat Petit by Fiona Pearce.  The book contains 42 mini cakes – both sweet and savoury.   Although undeniably they are somewhat fiddly, nothing in the book is too tricky to make.   I love the mini croquembouches, mini mille-feuilles with elderflower cream and baby cheese straw bundles.  All recipes have attractively styled colour photos and a full sized image of what the final bake should look like.  These coffee bean biscuits are perfect for cooking with older children for the forthcoming half term, or for a sugar craft beginner.
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Table of Contents
Recipe: Coffee Bean Biscuits from Treat Petite
Fragrant coffee shortbread is shaped into tiny oval biscuits that look exactly like lightly roasted coffee beans, and aren’t a lot bigger – the characteristic line down the middle of each ‘bean’ is marked using a cocktail stick. Pop a handful into the saucer of each guest’s cup of Java so that they can alternately crunch and sip.
Servings: 60
Ingredients
- 175 g unsalted butter (6 oz, softened)
- 200 g caster sugar (7 oz)
- 2 eggs
- 2 tsp espresso powder or instant coffee granules
- 2 tbsp water (boiling)
- ½ tsp vanilla extract (14 oz)
- 400 g plain flour
Instructions
- Using an electric mixer, beat the butter and sugar together until light and creamy. Gradually beat in the eggs one at a time until well combined. Mix the espresso powder or coffee granules with the boiling water to form a syrup. Add the coffee syrup and vanilla extract to the butter and sugar mixture and beat until smooth.
- Sift in the flour, then mix gently with a spoon until well combined. Form the dough into a flattened disc, wrap it in clingfilm and chill in the refrigerator for at least an hour until firm.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Line 2 baking sheets with baking paper. Allow the dough to soften slightly at room temperature. Roll small ovals of the biscuit dough about 1 cm (½ inch) long and place them on the lined baking sheets. Press a cocktail stick horizontally along each biscuit to imprint a line down the centre to form the coffee bean shape. Bake the biscuits in the preheated oven for 3–5 minutes until just firm to the touch. Allow them to cool completely on a wire rack.
Notes
Recipe and image extracted with permission from Treat Petite by Fiona Pearce, published by the Ivy Press, cover price £12.99
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Recipe: Coffee Bean Biscuits from Treat Petite
Amount Per Serving
Calories 36
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 11mg4%
Sodium 2mg0%
Potassium 3mg0%
Carbohydrates 3g1%
Sugar 3g3%
Vitamin A 80IU2%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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 We received a copy of Treat Petit for review
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Coffee in a tiny biscuit is inspired. Love how pretty they look too, almost too good to be true!
Helen
Aren’t they fun?
Katie Bryson
What a fabulous looking book – going to bookmark that as a gift idea for my baking friends. Those coffee bean biscuits are too cute for words, and I bet they taste amazing too… nice post Helen :-)
Helen
Thanks Katie. Wish that recipe were mine – so cute.
Franglais kitchen, Nazima
oh wow I was scrolling down to find the cookie recipe – so pretty and so clever. Am storing that idea away for a dinner party
Helen
Adorable isn’t it?
Sarah
just put them in the fridge to rest. It’s a bit soft but I’m hoping it’s gonna hold itself together after it sits in the fridge. Wish me luck ????????