Coffee And Orange Nut Slices Recipe
Ingredients
| 300 ml/1/2 pint double cream | ||
| Golden syrup | 2 Tablespoon | |
| 1 tablespoon coffee essence | ||
| Grated rind of 1 orange | ||
| 100 g/4 oz butter, chilled | ||
| 225 g/8 oz shortbread biscuits, finely crushed | ||
| 100 g/4 oz walnuts, chopped | ||
Directions
Pour the cream into a large, heavy based saucepan.
Gradually bring to the boil, stirring occasionally, and continue to simmer until the volume of cream has reduced by half.
Remove the cream from the heat and stir in the syrup, coffee essence and orange rind.
Cut the butter into small pieces and gradually whisk it into the cream mixture, then stir in the biscuit crumbs.
Chill the mixture until it is just firm enough to handle.
Form it into a roll 6.5 cm/2 1/2 in in diameter and coat the roll with the chopped walnuts.
Wrap the coffee and orange nut roll in cling film and refrigerate until firm, then cut it into 24 even slices.
Gradually bring to the boil, stirring occasionally, and continue to simmer until the volume of cream has reduced by half.
Remove the cream from the heat and stir in the syrup, coffee essence and orange rind.
Cut the butter into small pieces and gradually whisk it into the cream mixture, then stir in the biscuit crumbs.
Chill the mixture until it is just firm enough to handle.
Form it into a roll 6.5 cm/2 1/2 in in diameter and coat the roll with the chopped walnuts.
Wrap the coffee and orange nut roll in cling film and refrigerate until firm, then cut it into 24 even slices.
Chef
