200°C, 400°F, Gas Mark 6


250g (9 oz) plain flour 2 tspn baking powder
225g (8oz) unsalted butter 225 g (8oz) caster sugar
2bspn instant coffee 1 large egg

Lightly butter two baking sheets.

Sift the flour and baking powder together.

Heat the butter slowly until melted then continue to simmer it gently for 10 minutes. Mix the caster sugar and instant coffee in a large bowl and pour the butter over the top. Leave for 5 minutes or until cool, without stirring.

Add the egg and beat the mixture until thick and creamy. Gradually work in the flour and baking powder to give a manageable dough - it will be quite soft and shiny.

Scoop up teaspoon-sized pieces of dough and roll them into balls, placing them on the prepared baking sheets. Flatten slightly with a fork.

Bake the biscuits for 12-15 minutes in a preheated oven. As soon as the biscuits come out of the oven, dredge lighly with unrefined caster sugar, then allow them to cool for a few minutes.

Transfer the biscuits to a wire rack with a palette knife and leave until completely cold. Store in an airtight tin.