Slice and bake Coffee Shortbread

Came upon this recipe and wanted to share it with you - looks really good to me! - I've not tried it yet, but plan on giving it a go over this next week or so!

Slice & Bake Coffee Shortbreads
Makes 25 - 30
These crisp, short and buttery cookies are completely comfortable with being dunked. Be it in your hot cuppa at tea break, or coffee break or enjoyed with a glass of milk apres school!
175g butter,at room temperature (3/4 cup)
1 tsp strong coffee essence (see below)
90g caster sugar (1/2 cup, superfine)
250g plain flour (1 3/4 cup)
demerara sugar for coating (raw sugar, turbinado)

Cream the butter and sugar together with the coffee essence until light and fluffy. Add the flour, and then using your hands, work it completely in until you have a dough with a smooth consistency. Roll into a sausage shape about 12 inches long, then pat to make either a square or a triangular shape.
Spread an abundant amount of the demerara sugar onto a piece of baking paper. Press each side of the dough log into the sugar to coat. Wrap and chill for half an hour or longer, until very firm.
Preheat the oven to 160C/325F/ gas mark 3. Line a couple of baking sheets with baking paper. Cut the log into thick slices and place slightly apart on the prepared baking sheet. Bake for 20 minutes until beginning to turn brown. Transfer to a wire rack to cool completely. Store in an airtight container.
To make the coffee essence:
Stir together 2 tsp dry coffee granules and 1 tsp boiling water to give you a thick essence of almost syrup consistency.

https://theenglishkitchen.blogspot.ca/2018/03/slice-bake-coffee-shortbreads.html

I'll let you know how it goes!!