Coffee cookies for The Other Crate Record Fair

225g butter, softened
pinch salt
115g sugar
2 tsp instant coffee dissolved in 2 tsp hot water
1 Tbsp milk
285g flour (I used white and wholemeal spelt)
60g cornflour or rice flour
1 tsp instant coffee

Cream butter and salt in a large bowl. Add sugar, coffee mixture and milk and cream until fluffy. Add flour and cornflour and mix until just combined then mix in instant coffee granules.
Roll out dough in between 2 sheets of baking paper to 1cm thick. Place on a tray and refrigerate until firm.
Preheat oven to 160C. Line 2 baking sheets with baking paper. Cut dough into your desired shapes and place on the trays a few cm apart. Prick with a fork if you wish. If dough has become soft and warm, return to the fridge to chill before baking.
Bake for 15-20 min depending on the size of your biscuits. You want them to be crisp but not colour. Leave to cool on the trays for a few minutes before transferring to a wire rack.
Elevate your coffee biscuits by dipping in dark chocolate if you wish. I added chocolate for the guitar holes. You can easily make these with gluten-free flour.