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  • 150g walnuts
  • 300g plain flour
  • 200g caster sugar
  • a pinch of ground cardamonn
  • a pinch of salt
  • 200g cold unsalted butter
  • 2 tbsp rum or 2 tsp rum flavouring
  • 1 tsp vanilla essence




  • a couple of tablespoons seedless raspberry jam
  • 200g plain chocolate
  • 200g walnuts

Process the walnuts until quite fine but be careful not to overdo it as they will eventually release their oils and turn into a greasy mass. Place the flour, sugar, cardamonn and salt into the food processor and process briefly. Add the ground walnuts and butter cut into pieces and process until you can no longer see pieces of butter. Add the rest of the ingredients and process very briefly. Take the dough out of the processor and knead very lightly to obtain a ball of dough. Wrap and refrigerate for 30 minutes.

Take the dough out of the fridge and roll out on a lightly floured
surface to a 2-3 mm thickness. Stamp out 3-4cm rounds and bake in a preheated oven at 160°C for about 7 minutes, or until you start seeing the slightest hint of colour around the edges. Leave to cool.

To assemble the cookies, spread a little jam on one, stick another one on top an press together lightly. When you've done all the cookies, melt the chocolate in a bain-marie and spread some on top
of each, finishing with a piece of walnut in the middle. Leave to dry and then store in a breathable container.

 


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