175g self-raising flour
100g unsalted butter, chilled and diced
4 tsp instant coffee/espresso powder
1 medium free-range egg
for the coffee icing
75g very soft unsalted butter
150g icing sugar
4 tsp instant coffee powder and hot water to dissolve.
Preheat the oven to 170°C/325°F/gas 3.
combine the flour and sugar in a mixing bowl. Add the butter and rub into the flour mixture using the tips of your fingers, until the mixture looks like fine crumbs. Dissolve the coffee in 1 teaspoon of boiling water. Beat the egg until frothy and mix in the coffee. Add to the bowl and stir into the mixture with a wooden spoon to make a firm dough.
Tip the dough on to a work surface and divide into 16 pieces. Flour your hands well, then shape each piece into a neat ball. Arrange them well apart on the prepared baking trays (to allow for spreading) and bake in the heated oven for 12 to 15 minutes, until light golden and firm to the touch. Sandwich together with your coffee icing.