Cooking with Paula McIntyre - Festive Date and Irish Coffee Crispies

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Festive date and Irish coffee crispies

125g butter
100g soft brown sugar
225g finely chopped dates
1 teaspoon cinnamon
½ teaspoon mixed spice
100g puffed rice

Line a baking tray with parchment paper.
Place the butter and sugar in a large pan and cook until the butter has melted. Add the dates and cook until foamy and starting to caramelize.
Mix in the puffed rice and spices and press into the baking tray.

Chocolate coffee layer

225ml double cream
50ml whiskey
75ml espresso coffee
50g soft brown sugar
250g chopped dark chocolate

Place the cream, whisky, coffee and sugar in a pan and simmer until the sugar has dissolved. Add the chocolate and stir over low heat until melted. Pour over the crispy base and chill for half an hour.

250ml double cream
50ml Irish cream liqueur
Cocoa to dust

Whip the cream and fold in the liqueur.
Cut the crispies into small squares or rectangles and pipe on the cream. Dust with cocoa.

Published on Tuesday, 23rd December 2025.

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