1/2 cup of water
1 cup of sugar
250 gr. of crushed plain tea biscuits
250 gr. mix of walnuts, almonds or hazelnuts
250 gr butter room temperature cut in pieces
100 gr. chocolate
2 tbsp. whiskey
FOR THE ICING
2 tbsp milk
2 tbsp powdered sugar
3 tbsp butter
75 gr of dark chocolate
Powder all nuts in blender. Dissolve the sugar in the in the water and boil. When completely dissolved, add the crushed biscuits, nuts, and butter. Mix until homogeneous. Divide in two parts.
Melt the chocolate in a bain marie and at the end stir in the whiskey. Incorporate in one part of the nuts mixture and mix well.
Line a square 20 x 20 cm with parchment paper. Spread half of the chocolate batter at the bottom of the frame (or pan). Pack well to form a very uniform and dense layer. Reproduce the process with the plain dough, then the remaining half of chocolate batter, making sure to smooth the surface at the end of each step.
To do the icing, warm the milk, add the sugar and the butter and stir in low temperature until everything is dissolved. Add the chocolate and mix until you obtain a uniform glaze.
Pour the icing, spreading it evenly and gently then tapping the plate on the work surface to level the surface and get rid of any air bubbles.
Refrigerate until set, preferably overnight. Cut in rectangular shape and serve.