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175g Anchor Butter
175g caster sugar [note, can be table sugar]
3 eggs
175g flour
1 1/2 teaspoons baking powder
2 teaspoon coffee granules dissolved in 1 tablespoon boiling water
Topping & Filling
300ml Anchor Whipping Cream
1 tablespoon icing sugar
2 teaspoons coffee granules dissolved in 2 tablespoons boiling water
¼ cup chopped walnuts
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