1

Line two baking trays with baking paper and lightly grease using the spread. This is to ensure that the cookies don’t stick to the tray.

2

In a large bowl, mix together the icing sugar and espresso powder. In a separate bowl, briefly whisk together the egg whites and vanilla extract. Add the wet ingredients to the dry and stir together until just combined, scraping the bottom and sides of the bowl as you go. The batter should be thick and sticky, with the consistency of syrup.

3

Preheat the oven to 180°C, fan 160°C, gas mark 4. Spoon the batter onto the prepared baking trays in 5cm circles and leave to rest for 15 minutes.

4

Transfer the cookies to the oven and bake for 7-8 minutes. When they’re ready, the cookies will have spread slightly, have a glossy sheen and be slightly cracked on top. Leave to cool on the baking trays until they reach room temperature. Store in an airtight container where the cookies will keep for up to 4 days.