6 oz. butter
8 oz. caster sugar
12 oz. plain or self-rising flour
1 egg, well beaten
2 Tbsp. strong black coffee
1 Tbsp. rum
2 tsp. baking powder (if using plain flour)
1/2 tsp. salt
3 oz. blanched nuts (cashews, almonds or peanuts), chopped

Cream the butter and sugar. Add 3 tablespoons flour to the egg, then beat in the coffee and rum. Add this to the butter and sugar mixture and continue beating until it is a soft batter. Sift the remaining flour with the baking powder, if used, and salt and add very slowly to the batter. Stir in the chopped nuts, adding a little extra flour if the dough is not stiff enough to roll out. Refrigerate for 1 hour, then flour a board and roll out to 1/4-inch thickness and cut into desired shapes. Bake on an ungreased baking sheet in a moderately hot oven (375°) for 10 to 15 minutes until cookies are firm and pale beige.