Mocha Creams



This is the same recipe as Triple C Too

just sandwiched with Coffee Buttercream Icing

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 


Biscuit Base

1 tsp Baking powder

200 g Bakers' Magic Gluten free flour

180 g Butter

100 g Maize starch

30 g Cocoa

120 g Brown sugar

20 g Water



125 g Softened butter

125 g Icing sugar

1 tbs Coffee

35 g Water





Place all other ingredients into the TM bowl.

Mix for 30 sec at speed 4.

Ensure ingredients resemble breadcrumbs.

Mix for an additional 30 sec at speed 4.

At this stage the mixture will resemble enormous breadcrumbs - that is okay - do not mix any longer. 

Stand Mixer

Sift together the cocoa, the baking powder, the Bakers' Magic Gluten free flour and the maize starch.

Cream butter & sugar until light & fluffy.

Mix in the water. 

Add the sifted flour mix.

Mix until the flour starts to come together as a dough.

Rolling out the dough

Put the dough or empty the TM bowl on a sheet of baking paper. Bring it together with your hands. Knead the dough until it has a uniform consistency. The dough should be ready to roll out.

Place dough between two sheets of baking paper. To ensure the Triple Cs are an even thickness follow this tip. Find 2 placemats (dinner setting) place one on either side of the dough (my placemats are ~4 mm high). The placemats can be on top of or underneath the pieces of baking paper. I find it easier to work with the dough when it is between two sheets of baking paper. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the two top placemats. My rolling pin is large – 61 cm from handle to handle. If your rolling pin is smaller it may be easy to half the dough. Initially when rolling the pin may not necessarily rest on the placemats, however, when the dough is the same thickness as the placemats it will. At this stage the dough should be all the same thickness. Put the dough (still in between the baking paper) onto a flat tray and put it into the fridge until the dough is firm. 

Cutting & Cooking

Preheat oven to 170o C.

Line two baking trays with baking paper.

Bring out the cold dough. Gently lift off the top piece of baking paper, put it back down on the dough. Holding on to both sheets of baking paper on both sides of the dough gently flip the dough over. Lift off the top piece of baking paper - do not discard. 

These biscuits can be used for Black Mischief, Triple Cs & Mint Thin(g)s so I tend to use a round cutter (~48 mm diameter). Cut the dough and place the pieces on a baking tray. When you have cut out as many shapes as possible bring the dough together and roll it out again between the two sheets of baking paper. Continue cutting out shapes in the newly rolled dough. If the dough is cold enough the shapes will still be easy to pick up & transfer to the baking tray. If not put the dough back into the fridge for ~ 5 mins. Repeat until you can't cut out any more shapes.

The length of time required to bake these will depend on the size of the cutter you have used & your oven. The discs were ~ 10 g each, there is sufficient dough to make ~60 of these. I placed them on the tray in a 5 x 6 configuration & baked them for 14 mins, turning the trays halfway through baking.

The Icing

Dissolve the coffee with 35 g of hot water.

Cream together the softened butter & the sifted icing sugar. 

When the mixture is light & fluffy stop the mixer, scrape down the sides of the bowl. Continue creaming the butter & icing sugar - make it lighter & fluffier.

Add the ~15 g(ml) of the coffee.

Continue creaming the mixture.

When the coffee has been fully incorporated, stop the mixer, scrape down the sides of the bowl and add in ~15 g(ml).

Continue creaming the mixture.

Stop the mixer & taste a little of the icing. Does it have a good coffee flavour? If not gradually add a tiny bit more & mix this in.

Transfer mixture to a piping bag. I use a plain nozzle size 11.

Line a tray with grease proof paper (I usually don't throw away the baking paper that I used when I made the biscuits). Place the biscuits on the tray with their bases facing upwards. Leave a little room between the biscuits.


Pipe a blob of icing in the middle of the upturned biscuit that covers 2/3s of the biscuit. Place another biscuit on top and gently push down until the icing is at the edge of the biscuits. 

Additional information

With most buttercream icings the amount of butter & icing sugar can be changed to suit your preferences. The ratio of butter to icing sugar in the recipe above is approximately 1 part butter to 1 part of icing sugar. If you want a sweeter icing increase the amount of icing sugar. A ratio of 1 part butter to 3 parts icing sugar also works.