Rated 4.67 out of 5 based on 3 votes
- 180 g butter, room temp
- 1/2 cup icing sugar
- 1/2 cup custard powder
- 1 1/4 cup plain flour
- 1 tspn baking powder
- 1/4 cup walnuts, roughly diced + 10 - 12 whole halves for garnishing
- 1 cup brown sugar
- 60 g butter
- 2 Tbls milk
- 4-5 cups icing sugar
- 2 tspn milk - extra
- 180 g butter - extra
Preheat oven to 180 degrees and line a large cookie tray.
In a mixing bowl add the butter and beat for 2 minutes.
Add the sifted icing sugar and custard powder and mix until combines.
Add sifted plain flour & baking powder and chopped walnuts and mix on low to combine
Roll into walnut sized balls and place onto lined cookie tray.
Squash with a fork dusted in flour to stop sticking. Place a walnut half on top of half of the biscuits.
Bake for 15-18 minutes or until golden brown. Remove and cool.
In a saucepan over low heat add the sugar, butter and milk and stir until sugar is dissolved and butter is melted.
Bring mixture up to a simmer and cook for 3 minutes without stirring.
Remove from heat and let the mixture cool completly.
In a electric mixing bowl add the extra butter, milk and beat for 2 minutes, add 3 cups of the sifted icing sugar followed by the cooled caramel mixture. Beat until combined.
Add further sifted icing sugar to get the correct consistency for piping the icing into the biscuits.
Fill a piping bag with the caramel icing and pipe swirls onto the biscuit halves without walnuts on top. Place biscuits halves on top with walnuts and slightly press down.
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