preheat oven to 180°c/160°c fan forced. line 2 baking trays with baking paper.
beat butter and sugar until light and creamy, beat in egg. combine nescafÉ blend 43 and water. fold into egg mixture with the flours. knead until smooth.
roll out half the mixture between 2 sheets of baking paper, refrigerate for 10 minutes. using a 3cm fluted cutter, cut into rounds. repeat with remaining dough.
place biscuits on prepared trays and bake in batches for 10 minutes. cool on wire racks.
spread or pipe NESTLÉ dark melts onto biscuits, place pecans on top. combine icing sugar and extra nescafÉ blend 43 in a small sieve and dust over biscuits.
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