INGREDIENTS BISCUITS
150g butter, softened.
30ml cream.
380ml icing sugar, sifted.
pinch of salt.
2.5ml ground cinnamon.
3 egg yolks.
360ml flour.
100ml maizena.
100g finely chopped walnuts (1 packet).
1 egg yolk for brushing on top.
15ml milk.
INGREDIENTS FILLING
150g nougat.
15ml instant coffee granules.
150g chocolate, melted.
160ml caramel brown sugar.
DIRECTIONS BISCUITS
Preheat oven to 200°C.
Spray 2 large baking trays with non-stick spray.
In a bowl beat the butter and cream together until pale and creamy.
Add the icing sugar by the spoonful while beating continuously.
Add the salt and cinnamon.
Mix well.
Add the egg yolks one by one, beating well after each addition.
Sift the flour and maizena together and add to the butter mixture.
Mix well.
Add the walnuts and mix.
Spoon the mixture into a biscuit maker with a smooth nozzle and make 5cm long fingers on the baking trays.
Blend the egg yolk and milk together.
Brush each finger with the mixture.
Bake for 10-12 minutes or until the biscuits are done and beginning to brown.
Cool slightly on the baking trays.
Place on a wire rack and leave to cool completely.
DIRECTIONS FILLING
Melt the nougat in a heatproof bowl in the microwave on 100 per cent power for 1-2 minutes.
Add the instant coffee granules and mix well.
Sandwich the biscuits together with a little of the filling.
Leave to dry.
Dip one end of the sandwiched biscuits in the melted chocolate and sprinkle with a little caramel brown sugar.
Place on a wire rack and allow to dry completely.
Store in airtight containers.
