Cardamom & coffee shortbread

Preheat the oven to 170°C, gas mark 3. Line a large baking sheet with baking parchment.

Put the butter, caster sugar and coffee essence in a large bowl and use a wooden spoon to cream them together. Set aside a pinch of ground cardamom, then add the rest to the bowl, along with the two flours. Mix together and bring into a ball.

Tip onto a lightly floured surface. Roll out to about 5mm thick, then use a 6cm cutter to cut out 16-18 circles (rerolling as needed). Place on the baking sheet and make fork holes in the surface of the circles.

Bake for 13-15 minutes until lightly golden. Leave to cool on the baking sheet for 10 minutes before transferring to a wire rack. Mix the remaining 1 tbsp caster sugar with the reserved cardamom powder and sprinkle over the warm shortbread.