Espresso Sea Salt Caramel Whirls

Happiness is a direction, not a place. Some things in life are not as you wish, but it’s not what you look at, it’s what you see.

This bittersweet blend of flavours, studded with a touch of salinity gives me a moment of joy in the crazy times we live in.


250g Unsalted Butter, room temperature

80g Icing Sugar

1 tsp Fresh Ground Coffee Beans (not instant coffee)

1 tsp Vanilla Extract

250g Plain Flour

2 tbsp Cornflour

½ tsp Fine Salt

Sea Salt Caramel Buttercream:

80g Unsalted Butter, room temperature

170g Icing Sugar

1 tbsp Dulce De Leche/ Caramel Spread

½ tsp Fresh Ground Coffee Beans

¼ tsp Sea Salt Flakes

Icing Sugar to dust


1. Line two baking sheets with non-stick paper.

2. Add the butter and icing sugar to a bowl and beat well to incorporate to a creamy paste. Add the ground coffee beans and vanilla and beat again.

3. Whisk the flour, cornflour, and salt in a small bowl until homogenous. Add to the mixture and beat to form a smooth dough.

4. Transfer to a piping bag fitted with a star nozzle and pipe 4-5cm rounds on your prepared sheets.

5. Chill in the fridge for 1 hour. Preheat oven 160C

6. When ready, bake the biscuits for 10-14 minutes or until the edges begin to turn a pale gold. Stand on the tray for 5 minutes then pop into a wire rack to cool completely.

7. For the buttercream, mash the icing sugar into the butter with a fork. Beat thus mixture until light and fluffy. Add the Dulce de leche and ground coffee beans and beat again.

8. Spread a little buttercream onto half of the biscuits, sprinkle with a few sea salt flakes and sandwich together.

9. Dust with icing sugar and serve