• 220g flour, sifted
• 125g butter, cut up
• 60 m1 sugar
• 1 egg, lightly beaten
• 5 ml vanilla essence

• 60 g butter
• 60 m1 icing sugar, sifted
• 80g pecan-nuts, finely chopped
• 12,5 m1 milk

• 37 5m1 icing sugar, sifted
• 5 m1 butter, softened
• 12,5ml instant coffee powder, dissolved in 12,5 ml boiling water
• 20m1 milk

To decorate:

• 7—8 whole pecan-nuts, halved

1. Sift flour into mixing-bowl, rub in butter until mixture resembles fine breadcrumbs.
2. Add sugar, egg and vanilla essence, mix to form a soft dough.
3. Roll out on lightly floured surface to 5mm thickness.
4. Cut out rounds using 60mm plain biscuit cutter.
5. Place on lightly greased baking-tray, bake at 180C, 10 minutes, until light golden brown.
6. Cool on wire cooling racks.

1. Cream butter until light and fluffy, add icing sugar, beat well.
2. Add pecan-nuts and milk, stir well.
3. Spread half the biscuits with filling, top with remaining biscuits, refrigerate 30 minutes.

• Place icing sugar into top of double-boiler, add butter, dissolved coffee and milk.
• Beat over simmering water until smooth.
• Spread over top of each biscuit.

To decorate:

1. Place half a pecan-nut in centre of each biscuit.
2. Leave to set.
3. Makes about 15.

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