Soften the chocolate in a bowl suspended over a pan of hot, but not boiling water for a few minutes. It doesn’t need to be completely melted. Remove from the heat.
Cube the butter and add to the chocolate to soften.
Cream the butter, chocolate and sugar together until pale in colour and fluffy in texture.
Add the the flours and salt together with the ingredients for your preferred flavour.
Stir until just incorporated, then form into a ball with your hands. Leave to in a cool place to firm up for half an hour.
Roll out to about 3mm in thickness and stamp out small shapes to make 50 to 60 biscuits in total.
Leave in a cool place to firm up for 15 minutes.
Bake in a pre-heated oven for 7-8 mins at 180℃ (350℉, Gas 4) or until just golden.
Dust with fine caster sugar whilst still hot, then transfer to a wire rack to cool and harden.
Instead of freshly ground coffee, you could use spent coffee grounds instead. Love food, hate waste.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.