Ingredients

6oz caster sugar

6 tablespoons milk

a pinch of salt

3oz chopped walnuts

1.   Cream the fat and sugar together.

2.   Beat up the eggs with the milk;  add to the creamed mixture with a little of the flour

3.   Add the remaining flour sifted with the salt.

4.   Add the coffee essence and chopped nuts.

5.   Share between 2 x 8 inch (20+ cm) greased and lined sandwich tins.

6.   Bake at Gas Mark 5, 375F, 190C or 170C in a fan oven for 25-30 mins.

7.   Leave in the tins for 10 mins then turn out onto a rack until cold.

I put all the dry ingredients in the mixer bowl then all the wet ones in the middle and mix until blended.   I fold the nuts in at the very end .

These tablespoons are pre-metric 20fl oz ones.   If you use very large eggs you may need to reduce the amount of milk or omit it altogether

I use instant coffee one heaped teaspoon to 1 teaspoonful of hot water then add 5 of cold water.

Filling

2oz butter

1 teaspoon instant coffee

8.   Beat sugar and butter together until well blended and fluffy add flavouring

You could put coffee icing on the top and half walnuts round the edge if you were feeling extravagant.