Cafe Au Lait Bars
3 eggs
1 1/2 cups granulated sugar
2 teaspoons vanilla
175g unsalted butter, melted
2 cups plain flour
1/2 teaspoon salt
1/4 cup instant coffee crystals
1/4 cup whipping cream
1 cup chopped walnuts mixed with 1 cup Demerara sugar (optional)
Preheat the oven to 170C degrees. Lightly grease a 9-by-13-inch pan.
In a mixing bowl, beat the eggs until light-colour and thick. Add the sugar, beating until glossy and thick. Add vanilla and butter, beating to combine. Stir in the flour and salt. Scrape down beater and sides of bowl and stir to incorporate. Set aside 1 1/2 cups of batter. Stir together the coffee crystals and cream and add to the remaining batter. Spread the coffee batter into prepared pan. Spoon the reserved batter over and then run a knife through the two batters to marble them. Sprinkle with nuts and sugar.
Bake for 20 to 25 minutes, or until the centre is set. Cool before cutting.