3/4 cup (96g) brown sugar
2 tablespoons instant coffee
1 tablespoon hot water
2 tablespoons of cocoa powder
1 ½ cups (192g) plain flour
In a large bowl, beat butter and brown sugar until smooth. Add the egg.
In separate bowl, add the hot water to the instant coffee and then pour
into brown sugar mix. Add cocoa powder and flower, mixing well.
Divide dough in two and form into cylinders of about 2 inches of diameter.
Place in plastic wrap and leave in the fridge overnight.
Preheat oven to 350F (180C) and lightly grease a cookie sheet.
Cut the dough into ¼ inch discs and place on cookie sheet.
Use the end of a straw to poke 2 or 4 holes in your cookies.
Bake for 8 to 10 minutes – andVoilà!