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1
Preheat oven to 150u00b0C / 300u00b0F / Gas mark 2.
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2
Sift flour, cornflour, baking powder and salt together then set aside.
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3
Cream the butter and the dissolved coffee.
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4
Add the icing sugar and beat until smooth.
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5
Add the flour mixture and mix until a dough forms.
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6
Transfer the dough to greaseproof paper and press out into a rectangle about 1cm / 1/2-inch thick.
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7
Cut into strips about 2 x 6 cm / 3/4 x 2 1/2-inches.
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8
Lift the strips from the paper and place about 2.5cm / 1-inch apart on ungreased baking sheets.
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9
Bake for 30 minutes (NOTE: To check cooked properly I inserted a tail stick and if it came out clean plus make a little crunch when inserted they were done).
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10
Leave to cool for 10 minutes on baking sheet and then 10 minutes or so on wire racks to cool completely.
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11
Melt the chocolate - chop into 1cm / 1.2-inch pieces then in a bowl placed over a saucepan of hot (not boiling water). Stir the chocolate often until all melted and smooth.
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12
Dip the shortbread ends into the melted chocolate and then remove excess chocolate by dragging over the edge of the bowl.
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13
Leave on wire racks until the chocolate sets (NOTE: This took quite a while for me so left them covered overnight).
