Having made my Mocha Squares traybake a few weeks ago, I still had quite a lot of coffee essence left over. And the bottle claims that it should be refrigerated and used within 28 days of opening. Now, I don’t want to pass any sort of judgement on Mummy Traybakes’ housekeeping but I’m sure there was a bottle of Camp Coffee that was in our larder for a lot longer than 28 days when I was a child…
So, moving swiftly back to traybakes…I decided to use some more of the coffee essence in a no-bake traybake. If I get organized enough, the rest of the bottle will get frozen in handy tablespoon portions in an ice cube tray and will hopefully keep in the freezer for my next coffee bake. Or it will get lost behind something in the fridge and I’ll discover it at Christmas and…no, no the ice cube thingy will happen!
Anyway, these are yummy. They are also quite soft, so I’m storing these in the fridge. There is butter in the topping and in the buttercream and the base is quite soft as well, so the fridge seems the best place for them.
The recipe just had a plain buttercream layer, but I added a few drops of vanilla extract, which works nicely. I also added about a teaspoon of coffee extract to the chocolate topping for some extra oomph!
8oz/225g digestive biscuits (graham crackers)
2 tbsp ground almonds
4oz/110g icing sugar (powdered sugar)
2 tbsp coffee essence
½ can condensed milk (approx. 7oz/200g)
3oz/85g butter + 3oz/85g icing (powdered) sugar + a few drops vanilla extract (about ¼ tsp)
4oz/110g chocolate + 2oz/55g butter + 1 tsp coffee essence
1. Crush the biscuits (cookies) into crumbs. I used my food processor for this to make very fine crumbs.
2. Add the almonds, sugar, coffee and condensed milk and mix well.
3. Press into a lined tin (I used my 8inch/20cm square tin). It is a very sticky mixture and I found that using my fingers worked best to get it smoothed down in the tin. Place in the fridge to set while you make the toppings (I don’t have a photograph of the ingredients for the toppings, so you’ll have to imagine the butter, chocolate and sugar yourself).
4. Make the butter icing by creaming the icing sugar and butter together with a few drops of vanilla extract until it’s light and fluffy. Then spread it over the biscuit base.
5. Melt the chocolate, butter and coffee essence in a bowl over a pan of simmering water and spread over the buttercream. Place in the fridge to set and cut when cool.
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