Coffee Cookies

From Cherrapeño

Adapted from a Rachel Allen Recipe

175g/6oz self raising flour
75g/3oz caster sugar
75g/3oz butter
2 tsp instant coffee powder or granules
1 tsp hot water
1 egg

Put the flour, sugar and butter into a food processor and pulse until you have fine crumbs.

In a cup or small bowl, mix the coffee with the hot water, then add the egg and whisk together with a fork.

Add the egg mixture to the food processor gradually - you may not need all the egg mixture - and pulse until the dough just comes together. (If making this by hand, rub the butter into the flour and sugar in a bowl, then add the coffee/egg mixture and bring together to a dough.)

Dust the work surface lightly with flour (Rachel used icing sugar) and roll out the dough until it is 5mm/¼ in thick.
Use a cookie cutter to cut out shapes and lay them on ungreased baking sheets. Put the baking sheets into the fridge for an hour or so to let the cookies firm up and chill.

Heat the oven to 180C/350F/Gas 4 and bake the cookies for 10-15 minutes or until golden brown. Remove from baking sheet with a spatula and cool on a wire rack.

These will keep in an air-tight tin for a couple of days.