8,8 oz. / 250 g butter or margarine
0,2 pint / 1 dl sugar
1 egg yolk
1,1 pint / 5 1/2 dl flour
2 oz. / 60 g of butter or margarine
0,2 pint / 1 dl powdered sugar
1/2 tablespoon cocoa
1/2 teaspoon vanilla extract
1/2 tablespoon instant coffee
0,4 pint / 2 dl powdered sugar
1 1/2-2 tablespoon water
about 30 walnuts
Makes about 30 cakes
Work shortening, sugar, egg yolks and flour together quickly. Let the dough cool for a while. Roll out the dough thinly and cut out round cakes, ca. 2 1/2 inch in diameter. Place on greased baking sheets.
Bake in oven at 390 F / 200 C until the cakes have been a beautiful light brown colour.
Mix together the ingredients for the topping and spread on half of the cakes. Cover with the other half.
Mix powdered sugar and water for glaze and brush medallion over the side. Garnish with half a walnut.