Baking with our Coffee Concentrate

Atomic Coffee concentrate is 80 servings of our signature espresso blend, batch brewed, concentrated and casked. Rich and complex as you’d expect, it's the perfect coffee product to elevate your baking.

Chocolate Cornflakes Biscuits



  • 200g softened butter
  • 1/2 cup caster sugar
  • 1 1/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 1/2 cup cornflakes
  • 15ml Atomic coffee concentrate


  • 1 1/2 cups icing sugar
  • 1 tbsp softened butter
  • 15ml Atomic coffee concentrate
  • Walnuts, halved


Preheat your oven at 180 degrees. In a mixing bowl, combine and mix butter, sugar and coffee concentrate. Add flour, cocoa powder and cornflakes and mix until thoroughly combined. Make small balls with the mixture, apply on a baking tray lined with baking paper and press lightly with a fork to create a flat circle. Bake for 15 to 20 minutes.

While it's baking, mix icing sugar, butter and coffee concentrate until smooth. The consistency should be thick, not runny. Once the biscuits have cooled down, apply a teaspoon of icing at the center and gently spread over the top. Place a halved walnut on top - it's ready to be devoured!




  • 300g Ladyfingers biscuits
  • 500g mascarpone
  • 4 eggs
  • 100 g (1/2 cup) of granulated sugar
  • 150ml Atomic coffee concentrate, diluted in 150ml water
  • 2 tablespoons of Rum or Marsala (optional)
  • cocoa powder for topping


Separate egg whites from yolk. Whip the egg whites until stiff. In a separate bowl, combine egg yolks and sugar and mix until smooth and glossy. Work the mascarpone into a creamy consistency, and add to yolk and sugar mixture. Once combined, add stiff egg whites and gently fold into the mixture.
Combine coffee and water in a separate container, add alcohol if wanted. Quickly dip ladyfingers and layer in an oven-proof tray. Cover each layer with the creamy mixture. Repeat until all used. Sift and sprinkle the cocoa powder on top. Set aside in the refrigerator for at least three hours before serving.