Wafer Biscuits (napolitanki) recipe
Ingredients:
- 1 x 200g packet of Tisa Wafers
- 300g currants, soaked and drained
- 250g unsalted butter, softened
- 250g plain biscuits, finely chopped
- 1 cup (115g) natural walnuts, chopped
- 250g icing sugar, sifted
- 4 organic or free range eggs, room temperature
- 2-3 tablespoons cocoa or melted cooking chocolate
- dash of vanilla essence
Directions :
In a medium bowl cover currants with boiling water and allow to stand for 30 minutes to 1 hour and drain well, squeezing out some of the excess liquid. While the currants are soaking prepare the other ingredients.Using an electric hand-held mixer combine the softened butter and icing sugar until pale and fluffy (3 to 5 minutes). Add the eggs, followed by the cocoa and vanilla essence until well combined. Using a spatula fold in the biscuits, walnuts and currants.Place wafer on a sheet of aluminium foil, evenly spread 1/4 of the mixture over the wafer, leaving a 5mm boarder. Carefully place the 2nd wafer sheet on top, press down slightly to fill in all the gaps, repeat for the remaining wafers leaving the top wafer without filling. Press down firmly to ensure filling is evenly spread, wrap in foil and refrigerate for a minimum of 4 hours (overnight if possible).Using a straight edge (I use the edge of a baking tin or clean ruler) and a sharp cooks knife or serrated bread knife, cut horizontal strips approximately 4 cm apart. Cut again on a 40° angle (following the lines of the wafer print) to make diamond shapes. Serve immediately or store in an airtight container and refrigerate until your guests arrive (they taste best if allowed to stand for 30 minutes before serving).