Recipes+
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Ingredients
Method
1.Preheat oven to 180°C/160°C fan forced. Line two baking trays with baking paper.
2.Using an electric mixer, beat butter, icing sugar and custard powder in a large bowl until light and creamy. Sift flour and baking powder over butter mixture, mix well. Add walnuts mix well.
3.Roll tablespoons of mixture into 48 balls. Place on prepared trays, about 2cm apart. Flatten slightly until 4.5cm in diameter. Top half the biscuits with extra walnuts.
4.Bake for 15 minutes or until golden brown. Remove from oven. Cool on trays (biscuits will firm).
5.Combine brown sugar, 50g of the extra butter and the milk in a small saucepan over low heat. Cook and stir for 2 minutes or until melted and combined.
6.Increase heat to moderate, simmer, stirring occasionally, for 5 minutes or until thickened slightly. Remove from heat. Cool.
7.Using an electric mixer, beat remaining extra butter and extra milk in a bowl until combined. Add extra icing sugar and cooled caramel mixture; beat until light and fluffy.
8.Transfer to a piping bag fitted with a l cm star nozzle. Pipe icing onto biscuits with out walnuts. Sandwich with remaining walnut-topped biscuits. Serve.
