Walnut Diamonds Recipe
Ingredients
| 115 g - 4 oz butter | ||
| 115 g - 4 oz caster sugar | ||
| Egg yolks | 2 | |
| Vanilla essence | 1/2 Teaspoon | |
| 225 g - 8 oz self raising flour | ||
| Apricot jam | 3 Tablespoon (Topping) | |
| Lemon juice | 1 Teaspoon (Topping) | |
| Egg whites | 2 (Topping) | |
| Caster sugar | 1 Tablespoon (Topping) | |
| 55 g - 2 oz finely chopped dates | ||
| 55 g - 2 oz finely chopped walnuts | ||
| Orange rind | 1 Teaspoon, grated (Topping) | |
Directions
Cream the butter and sugar together with a wooden spoon until very light and fluffy.
Beat in the yolks and vanilla essence.
Add the sifte:d flour and stir well, mixing everything well together.
Turn the mixture into a 20 cm - 8" square baking tin and press down firmly.
Prick allover with a fork and bake in a pre heated oven for 10 minutes.
By now the edges should have just begun to turn golden brown.
In a small glass bowl mix the jam and lemon juice together.
When the tray has been removed from the oven, brush with this jam and lemon juice mixture.
In a medium sized bowl beat the egg whites until soft peaks are formed.
Add the sugar and beat until stiff again.
Gently fold in the dates, walnuts and orange rind with a metal spoon.
Pile this on top of the jam -glazed biscuits and spread out evenly using a spatula.
Return to the oven and bake for another 15 minutes.
The meringue should have turned a beautiful light, golden shade and be firm to the touch.
After the mixture has cooled cut into diamond shapes.
Beat in the yolks and vanilla essence.
Add the sifte:d flour and stir well, mixing everything well together.
Turn the mixture into a 20 cm - 8" square baking tin and press down firmly.
Prick allover with a fork and bake in a pre heated oven for 10 minutes.
By now the edges should have just begun to turn golden brown.
In a small glass bowl mix the jam and lemon juice together.
When the tray has been removed from the oven, brush with this jam and lemon juice mixture.
In a medium sized bowl beat the egg whites until soft peaks are formed.
Add the sugar and beat until stiff again.
Gently fold in the dates, walnuts and orange rind with a metal spoon.
Pile this on top of the jam -glazed biscuits and spread out evenly using a spatula.
Return to the oven and bake for another 15 minutes.
The meringue should have turned a beautiful light, golden shade and be firm to the touch.
After the mixture has cooled cut into diamond shapes.
Chef
