Preparation: 45 minutes (+ 30 minutes chilling)
Cooking: 35 minutes
500 g plain flour
350 g butter, softened
100 g wafers, without filling, finely ground (I used ice cream cones)
150 g walnuts, finely ground
250 g caster sugar
1 teaspoon vanilla extract
1 tablespoon milk, approx., if necessary
170 ml espresso coffee, at room temperature
1 tablespoon plain flour
170 g butter, softened
4 tablespoons icing sugar
50 g chocolate
30 g unsalted butter, chopped
- In a large bowl mix the flour, nuts, wafers and sugar. Cut the butter into small pieces and add into the flour mixture.
- Add the vanilla extract and lemon zest and knead, adding a little bit of milk if necessary, until well combined. (It will crumble initially, but it will come together). Wrap in a plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 170°C.
- Working with a small amount of pastry at the time, use your hand to roll the pastry into a 6 cm long, thin log. Place into the tin and repeat with the remaining pastry. Bake for 8-9 minutes or until golden. Cool for a couple of minutes in the tins, then transfer to a plate to cool completely.
Tip: You won’t probably have enough tins for the whole pastry, therefore divide the tins to two sets so you can work in a circle. Roll out the logs while one set of tins is in the oven, once they’re baked, change for the second batch and you can fill the first one again with prepared logs.
- Pour the coffee into a small saucepan. Whisk in the flour and bring to a boiling point stirring constantly. Cool to room temperature.
- Beat the butter with sugar until pale and creamy, add the cooled coffee mixture and beat until well combined.
- Put the coffee filling into a piping bag with a star nozzle. Pipe the filling onto the bottom of one biscuit, then cover with another one.
- Put the chocolate and butter into a heatproof bowl over a saucepan of simmering water. Stir occasionally until melted and smooth.
- Dip both edges of biscuits into the chocolate and transfer to a baking paper until the chocolate sets.