Mocha melting moments (biscuits and cookies)

Combining the winning flavours of chocolate and coffee, these mocha melting moments are decadent.

These melt-in-your-mouth morsels offer the perfect crunch of the biscuit and a smooth, buttery filling for a satisfyingly sweet treat.

Pair them with a hot cup of tea, pop it in the lunchbox for a snack, or enjoy whenever you please!




250g butter, at room temperature

⅔ cup icing mixture

1 ⅓ cups plain flour

⅓ cup cornflour

⅓ cup cocoa powder

Extra icing mixture, to dust fork


80g butter, at room temperature

60g (⅔ cup) icing mixture, sifted

2 teaspoons instant coffee powder

2 teaspoons cocoa powder


Preheat the oven to 180°C. Line baking trays with non-stick baking paper.

Using an electric mixer, beat the butter and icing mixture in a large bowl until pale and creamy.

Sift the plain flour, cornflour and cocoa together into a separate bowl. Add half of the flour mixture to the butter mixture and beat on a low speed until just combined. Repeat with the remaining flour mixture until combined and a dough has formed.

Roll the dough into small balls, using approximately one teaspoon of mixture at a time.

Place the small balls of dough on a baking tray, allowing space around the biscuits as they will spread during cooking. Dip the prongs of a fork in the extra icing mixture to make a non-stick coating and press the fork lightly on top of each ball to flatten.

Put the biscuits in the oven and bake for 20 minutes or until cooked through. Allow to cool on the tray before transferring to a wire rack.

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To make the filling, use an electric mixer to beat the butter, icing mixture and coffee in a medium bowl until pale and creamy.

Spread a teaspoon of the filling over the base of one biscuit and gently sandwich together with another biscuit. Repeat for the entire batch.

Makes about 16 melting moments.


This recipe was originally published in our article 3 sweet treats to whip up this Easter.