250 g butter 250 ml icing sugar 15 ml instant espresso coffee granules 30 ml ground espresso beans 30 ml hot water 625 ml cake flour melted chocolate to decorate (Makes 36)
Using an electric mixer, cream the butter and icing sugar. Dissolve the coffee granules and ground beans in the hot water and cool. Add to the creamed mixture together with the flour and mix well to form a dough. Roll out to about 5 mm thick on a lightly floured surface and cut out with a round 4 cm diameter biscuit cutter. Place on a baking sheet sprayed with non-stick cooking spray and bake in a preheated oven at 180ºC for 10 - 15 minutes until golden. When completely cool, drizzle with melted chocolate.