190°C, 375°F, Gas Mark 5


4 tspns instant coffee granules 175 g self-raising flour
75g polyunsaturated margarine 2 tspns ground cinnamon
75g caster sugar 1 egg, beaten

Put the coffee in a bowl and add 1 tablespoon boiling water to dissolve, then leave to cool.

Grease a baking sheet. Put the flour into a bowl, add the margarine and rub with fingertips until the mixture resembles breadcrumbs.

Add the cinnamon and sugar.

Mix the egg with the coffee mixture, add it to the flour with a fork to make a stiff, yet soft mixture.

Arrange heaped teaspoons of the mixture on the prepared baking sheet, leaving a gap of at least 2.5 cm (1 inch) between each one.

Bake in the oven for 10-15 minutes or until golden brown underneath. Leave to cool on a wire rack.