Method

1. Preheat the oven to 190 degrees C /375 degrees F/Gas Mark 5.
2. Put the self-raising flour into a bowl and stir in the cane sugar and roughly chopped almonds. Spoon the instant coffee into the bowl (or if using granulated coffee, sieve and with the back of a spoon crush the granules through the sieve into the bowl).
3. Beat together the eggs and butter (which has been melted and left to cool). Add to the bowl and mix to a dough.
4. Turn out onto the surface and cut in half. Shape each half into a log 24 cm long. Space well apart on a parchment paper lined baking sheet and flatten each until about 7cm wide.
5. Bake for 20 minutes. Leave to cool for 20 minutes.
6. Using a serrated knife cut each logpiece into about 12 slices. Space the biscuits slightly apart and return to the oven for a further 15 minutes. 
7. Cool and serve with a cup of Trade Aid coffee.