Mocha Biscuit
I have been asked so many times what my favorite dessert is and I don’t have an answer for just one.. However this definitely makes my top 10 list. This is a recipe inspired by Mocha biscuits you get in a bakery in Kolkata, Kookie jar (a must try when you visit Kolkata). This is my recipe of how I would make it especially when I’m missing it so much in the states. This is a shortbread cookie base layered with a creamy mocha buttercream and topped with another shortbread cookie glazed in chocolate. How can you go wrong with that right?! Also how cute does it look. This treat is a nostalgic dessert for me and I wish I captured my excitement when got it right. I hope you love it as much as I do and my family does. This dessert is a perfect addition for parties, dessert tables and also pairs perfectly with coffee so basically fit for any day!
Happy Baking!
Servings: 25-30 pieces
Prep Time: 1 hour
Baking Time: 15 mins
Chilling time: 4-5 hours
Total Time: 6+ hours
Ingredients:
Shortbread crust:
70g softened Butter
70g Brown sugar
142g All purpose Flour
27g Whole milk
1/2 tsp Baking powder
Mocha buttercream:
50g brewed Coffee
20g Whole Milk
20g dark chocolate chopped
160g Sugar
1/2 tsp Salt
1 tbsp Flour
70g Heavy cream
220-235g unsalted Butter softened
1 cup of ganache- click for the recipe
Directions:
Shortbread crust:
In a mixer add softened butter and sugar. Beat it together till pale and smooth Be sure to scrape the edges of the bowl.
Once creamy, add the flour and baking powder and mix. Add the whole milk when the flour mixture is mixing. Be sure to scrape the edges of the bowl.
Mix till forms a dough.
Wrap in cling wrap and let it freeze for atleast 1-2 hours.
Mocha buttercream:
In a pan add coffee, milk, sugar and salt. Heat it on medium flame till the sugar melts.
Add chocolate and flour and mix till chocolate melts for about 2-3 mins so that the flour raw taste goes away.
Let it cool completely.
In a mixer add the cooled mixture with butter and keep whisking.
Add the heavy cream and continue to whisk till it’s a smooth buttercream.
Fill in a piping bag with a medium mouth nozzle and keep aside.
Prepare ganache and keep aside. Click here and follow the recipe.
Once ready to make, thaw the shortbread dough. Preheat oven to 350F.
On a floured surface roll out the shortbread dough to 1/6-1/4 inch thick. Cut circles in the dough in two sizes. I used one size about 2.5-3 inch in diameter and 1 size out 1-1.5 inch in diameter. Cut equal amounts of both sizes. Using a fork poke some holes in them.
Place on a parchment lined baking tray and bake at 350F for 8-12 minutes rotating the tray mid way. Be sure that it is baked through.
Once baked let it cool (ideally on a wire rack).
Melt the ganache till it’s a pourable consistency.
Place a wire rack on a counter and place a larger plastic wrap sheet underneath it. (This helps to save and reuse the ganache)
Place the smaller circles on the wire rack a little apart from each other.
Pour the ganache over them and cover completely. Lightly tap the wire rack to remove excess.
Using spatula lift the glazed circle and place on a plate. Let it set in the fridge for 15 mins.
On the larger circle pipe the mocha buttercream over it as you wish.
Place the smaller glazed circle over it on the centre.
Let it set in the fridge for 10-15 mins and its ready!
Notes/Tips:
Make sure the ganache is a liquid enough to pour. You can glaze it twice for a thicker chocolate layer and cleaner finish.
You can make the mocha flavor stronger by brewing a stronger coffee.
These last well in the fridge for 3-4 days.
I like having them when it set in the fridge properly and the thaws for 5-7 mins.
You can make the shortbread biscuit and keep the dough ready from before. Clingwrap well and keep in the freezer for 1-2 months.
Use a spatula to handle to glazed cookies.
You can make the mocha buttercream 2-3 days before and keep in the fridge. Take it out of the fridge a couple of hours before (depending on temperature) to soften completely before piping.