Ischler Biscuits

A walnut shortbread biscuit that were a favorite of Eva, my children's Nanna. Just remember that Hungarian food is intended for a cold climate.

Ingredients

120g butter
150g plain flour
130g finely crushed walnuts or almonds
80g caster sugar

Method

1. Heat the oven to 175oC (160oC fan forced). Place baking paper on a cookie tray.
2. Knead the butter, flour, nuts and sugar together until it becomes a pliable dough.
3. Place dough on a sheet of baking paper and roll out until it is about 5 to 6 mm thick. Use cornflour to stop the rolling pin sticking to the dough.
4. Cut biscuits about 5 to 6 cm across using a round or fluted cutter. Place on the cookie tray.
5. Bake the biscuits for 10 to 12 minutes until barely golden. Allow to cool.
6. Warm the redcurrant jelly in the microwave in 30 sec bursts until it becomes runnier.
7. Join all the biscuits by spreading ½ tsp jelly evenly over one biscuit, then place a second biscuit on top.
8. Gently melt the chocolate with the additional butter and coffee.
9. Ice the top of each biscuit pair with the chocolate mix.
10. Allow to cool completely before storing in an airtight container.

Makes about 18 to 20 biscuits.
Any other dark, not-too-sweet jam can be used to join the biscuits.