…which are basically the shortbread fingers or squares (if you wish to cut them like so) with a caramel-sort-of layer in the middle. According to Nick Malgieri, the cookies are very popular in New Zealand. I’ve never been there and can’t confirm this fact, but, in our family they were well received. The recipe is my adaptation of the Malgieri’s recipe from “A baker’s tour”. I added some salt to the filling, I think it’s necessary (the cookies were sweet enough even with this addition). I’ve also let myself to question his idea of spreading the steaming-hot filling (cooked on a stove shortly before) over the uncooked shortbread crust. I cooled the filling, stirring often, before spreading it over the chilled crust. It worked well.