Red Currant Bakery

Make the Dough
1 In a large mixing bowl, whisk together the flour, cornstarch, baking powder, sugar, and ground coffee.
2 Add in the butter and egg.
3 Use an electric mixer to mix the dough until smooth.
4 Divide the dough into two portions.
5 Briefly shape each portion into a log. Tightly wrap each log with plastic wrap, twist the ends of plastic closed to create a tight roll of dough.
6 Place both rolls into the fridge for 2 hours.
7 30 minutes before the dough is finished cooling, preheat the oven to 350 F. Arrange two racks to divide the oven into thirds. 
Slice and Bake the Cookies
9 Line two baking sheets with parchment paper or silicone baking mats. 
10 Unroll the dough and cut off one end to create a clean slice. 
11 Cut the rolls into 1/2 cm slices and place them onto the baking sheets. Leave at least 1/2" of space between the cookies on the baking sheets.
12 Bake the sheets of cookies for 10 minutes in the preheated oven, rotating and swapping the pans after 5 minutes.
13 Once baked, remove the baking sheets and place on wire racks to cool fully.
Finishing Touches
15 Melt or temper the chocolate and dip or drizzle the cookies with the chocolate.
16 Top with the chopped espresso beans or flaky sea salt and let the chocolate set before storing in an airtight container.