Coffee Biscuits

An easy coffee biscuits recipe to fuel your next coffee break!


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Coffee cookies drizzled in chocolate sit on a white plate before a blue tea towel




Easy Coffee Biscuits Recipe

We all know coffee and biscuits work. Crikey, we must have spent hours debating the best biscuit tin dunker. But why keep them apart? Why have coffee and biscuit? Why not – are you ready? – bring them together as a coffee biscuit?? It’s the tastiest union that will ever grace your biccie-dunking hand!

These treats hit the spot when biscuit cravings come calling. They’re sweet, crumbly and slightly caramelly (thanks to the brown sugar), with an awesome hit of fresh coffee. Just delicious.

Think biscuit-making is a faff? Think again. These easy biscuits are a doddle to knock up. Simply make the dough, roll into balls, chill, then bake! Drizzling with dark chocolate is optional, of course, but adds the final bit of pizzazz that takes your coffee biscuits to the next level. Give them a go this weekend!


Espresso biscuits on a white background with chocolate chips and a blue tea towel




Coffee Biscuits Ingredients

No need to head to Tesco. We guess you’ve got everything you need for these easy biscuits in your kitchen cupboard. Want to double check? Here’s your shopping list:

  • Self-raising flour
  • Light brown sugar
  • Unsalted butter
  • 1 espresso or some strongly brewed coffee
  • 1 egg yolk
  • Dark or milk chocolate


The chocolate for the top is optional, but everything else is a must. The brown sugar brings rich sweetness, plus a crunchy texture and crisp exterior. Using brown over white sugar also gives your coffee biscuits a caramelly colour.

Butter is key for achieving a good texture. It’s important to use cold butter in this recipe, as this will help you to rub it into breadcrumbs. Use soft butter, and it might all mash together in one homogenous mixture. The bringing-together part is done by the egg yolk (and the coffee). And the flavour? All the ingredients play their part, but coffee’s your star!


Espresso biscuits vanishing from a white plate




How to Serve Your Coffee Biscuits?

Do you really ‘serve’ biscuits? Does grabbing one three from the tin and chomping them down count as serving? Maybe not.

Eat these tasty coffee biscuits any way you like. Channel Bridget Jones-vibes and eat them straight from the biscuit barrel, or pop them on a plate and dunk in your favourite Two Chimps coffee.

Want to get creative? Bake a batch and serve with these tipsy chocolate pots – we love the texture contrast between silky ganache and crumbly cookie. If it’s summer (or you’ve got some broken biscuits to use up), crumble them with chocolate sauce over this super-simple coffee ice cream!


Coffee kisses with coffee beans, gold spoons and Two Chimps coffee label



Chocolate pots recipe ?



Coffee Biscuit Adaptions

Follow our recipe to the letter or get inventive with some coffee biscuits adaptations!

Coffee and Walnut Biscuits

Dunk each biscuit in chocolate so it’s half-coated, then sprinkle with chopped walnut pieces.

Extra Coffee Coffee Biscuits

Follow the recipe as below, but add 1 tsp ground espresso granules to the dough. You could top with a chocolate-covered coffee bean, too.

Mocha Biscuits

Make a batch of the biscuit dough, substituting 40g flour for 40g cocoa powder. Drizzle with white chocolate.



 Make the most of your coffee break with these easy coffee biscuits! They’re seriously moreish, and top contenders for dunking! Coffee-biscuits-recipe Coffee-biscuit-recipe Coffee-kisses Coffee-kisses-recipe Coffee-biscuit-recipe-uk Coffee-cookies Biscuits-with-coffee Recipe-coffee-biscuits Coffee-biscuit Baking-with-coffee Easy-biscuit-recipe Coffee biscuits drizzled with chocolate



Let’s Make Coffee Biscuits!



  • 195g self-raising flour
  • 100g light brown sugar
  • 100g unsalted butter
  • 3 tbsp espresso or very strongly brewed coffee
  • 1 egg yolk
  • 100g dark chocolate





Line 2 trays with baking paper.

Combine flour and sugar in a bowl. Dice the butter into cubes and tip it into the bowl. Rub the butter into the flour and sugar until the mixture resembles fine breadcrumbs.

Beat the egg yolk with a fork then combine it with the brewed coffee. Add this to the breadcrumb mixture. Continue to rub the ingredients together and bring the mixture into a ball.

Break the dough into about 14 pieces and roll into balls. Arrange them on the baking trays, placing well apart to give them room to spread. Then pop them in the fridge for at least 30 minutes. Preheat the oven to 170°C/325°F/gas 3.

Transfer to preheated oven and bake for 12-14 minutes until golden and firm. Leave the baked cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.

Melt the chocolate in a microwave. Drizzle or squiggle over the cookies any way you like!



Coffee kisses with chocolate on a white background


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