Coffee Shortbread

1.Preheat the oven to 190°C/170°C/Gas Mark 5. Put the flour and cornflour into a processor with the butter. Blend together to make crumbs.

2.Add the sugar and coffee granules and blend again until the mixture comes together to form a ball.

3.Knead lightly onto a floured surface. Grease a 20cm square tin and press the shortbread into the tin. Press a fork around the edges to make a pattern and prick the surface several times with a fork.

4.Bake the shortbread for 20 minutes or until the shortbread is pale golden and cooked through.

5.Cool in the tin, then cut into 12 bars.

6.Microwave the chocolate on High for 30 seconds, or until just melted. Dip the base of chocolate covered coffee beans (or chocolate sweets) in the chocolate and arrange 3 on top of each coffee shortbread. Great served with frothy cappuccino coffee.

225g (8oz) Allinson Wholemeal Plain Flour
125g (4oz) cornflour
225g (8oz) butter, cut into pieces
125g (4oz) Billingtons Unrefined Light Muscovado Sugar
2 tsp instant espresso granules
50g (2oz) milk chocolate, broken into squares
24-36 chocolate covered coffee beans, or chocolate sweets