Short description
- 1 1/2 lb Peek Frean shortbread cookies (Important: Walkers brand shortbread just doesn't seem to work well here)
- 1 cup very strong, cold coffee (cold-brew coffee works fine, adjust as needed based on concentration)
- 2 tbsp cacao
- 2 lb icing sugar
- 1/2 lb chopped walnuts
- 2 egg yolks
- Vanilla extract to taste (I like ~ 1 tbsp)
- Bread pan
- Wax paper
- Big knife
- Chop cookies into ~ 1/2" chunks
- Mix chopped cookies with walnuts and icing sugar
- Mix coffee with cacao, egg yolks, vanilla extract
- Gently mix with cookie mixture until even
- Press into bread pan lined with wax paper (make sure there is enough paper to cover the top as well)
- Cover the top with remaining wax paper, and press down to remove air
- Refrigerate for at least 24 hours
- Prepare to large groups only, not recommended for individual consumption (you will regret it)
- From Gemma Goulet