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5 from 1 vote

Coffee Biscuits Sandwiched with Whipped Coffee Chocolate Ganache

Crunchy biscuits with a hint of coffee are filled with an ultra light moussy coffee cream ganache.
Prep Time45 mins
Cook Time10 mins
Cooling Time3 hrs
Total Time55 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: biscuits, coffee, cookies, ganache
Servings: 20 biscuits
Author: Choclette


Whipped Coffee Chocolate Ganache

  • 40 ml strong cooled coffee
  • 50 g milk chocolate (40%)
  • 90 ml double cream

Coffee Biscuits

  • 100 g wholemeal spelt flour
  • 100 g plain white flour
  • 100 g golden caster sugar (I used vanilla caster sugar)
  • 100 g unsalted butter
  • 3 tbsp strong cooled coffee


Whipped Coffee Chocolate Ganache

  • Melt chocolate in a bowl over hot water.
  • Add coffee to the bowl one third at a time stirring hard after each addition until all incorporated and smooth.
  • Add cream and stir until incorporated.
  • Place in the fridge for three hours and make the biscuits whilst you're waiting.
  • Use electric beaters to whip the ganache until peaks form. It's now ready for spreading.


  • Place all ingredients except the coffee into a food processor and pulse until mixture resembles breadcrumbs. Or rub butter into dry ingredients by hand.
  • Add coffee and pulse again. Or if making by hand, stir in with a knife
  • Bring mixture together with hands to form a ball.
  • Place in a plastic bag and leave for 1/2 hr or so in the fridge to firm up.
  • Roll the bough out to just under 1/4 cm thickness.
  • Cut out heart shapes.
  • Re-roll off cuts and carry on cutting until all the pastry is used up and you have 40 biscuits.
  • Place on 2 baking trays lines with silicone mats or baking paper and bake for 10 minutes at 180C. Remove to a wire rack to cool.
  • Spread the ganache over half of the biscuits and sandwich the remaining biscuits on top, to make 20.