This recipe was one of the first to pique my interest when I flicked through Nana Ling’s recipe book. Paris Kisses – I didn’t know what they were but they sounded quite irresistible.
I turned to Google to find out the possible origin of this recipe and what the end product should look like. My first attempt turned up some interesting results. I added “recipe” to my initial query – Paris Kisses – and still nothing. Perhaps these biscuits generally go by another name? (If you do indeed recognise the recipe but call these biscuits by another name, I’d love to hear from you in the comments below.)
So, I wasn’t quite sure what these biscuits with the very lovely name would turn out like. But the name certainly raised my expectations a little.
The method was simple and the only ingredient I had to buy in especially for this recipe was the coffee essence. I’ve never used this before or even noticed it at the supermarket. But sure enough, it was there on the shelf in the coffee section (not near the vanilla and other essences).
The baking stage was a little tricky as there was no temperature guide or baking time, but my guesstimate was on track and I soon had some biscuits cooling.
Next was the fun part. The kiss! I used my own butter cream icing recipe and store-bought raspberry jam.
And then the only thing left to do was to taste these extraordinary little creations. Miss Z was first to sink her teeth into one and deliver the verdict: “They taste like Paris.”
- 1 cup sugar
- 2 cup flour
- 2 teaspoons baking powder
- 170 g butter
- 3 eggs
- 4 teaspoons coffee essence
- 1 pinch salt
- Rub butter, sugar, flour, baking powder and salt together.
- Add well beaten eggs and coffee essence.
- Drop spoonfuls of mixture on a greased tray. Allow room for spreading.
- Bake in a moderate oven for 10 minutes.
- THE KISS: When cool, join two biscuits together with butter cream icing on one and raspberry jam on the other.