's recipe combines the melt-in-the-mouth texture of classic with the aromatic flavour of espresso, creating a that pairs beautifully with an afternoon cup of tea or coffee. Made with the likes of sugar, butter, salt and walnuts, it's an effortless bake that delivers maximum flavour with minimal fuss.

The dough is gently kneaded, rolled out, and cut into delicate rounds before being baked until perfectly pale golden - and just crisp at the edges. Whether served on their own or alongside your favourite hot drink, these are a comforting treat.

60g golden caster sugar

125g soft unsalted butter

Two teaspoons of instant espresso powder

Quarter teaspoon of fine sea salt

150g plain flour

Half a teaspoon of baking powder

Quarter teaspoon of bicarbonate of soda

14 walnut halves

Heat the oven to 160C (140C fan), and line two baking sheets with baking parchment.

Mix the caster sugar, soft butter, instant espresso powder, and salt in a bowl until it is soft and light.

Measure the flour, baking powder and bicarbonate of soda in another bowl, then spoon into the butter mixture until it forms a dough.

Roll into about 14 walnut-sized balls, place on the baking sheets (about three inches apart).

Flatten each ball into a plump disc, then press in a walnut in each disc, then bake in the oven for 20 minutes.

Once baked, leave to cool in the baking sheet for a few minutes, then move to a cooling rack.

These delicious coffee shortbread biscuits stay fresh for up to five days if stored in an airtight container.

For even longer-lasting biscuits, you can freeze them (with baking parchment in between layers of shortbread) for up to three months.