Mix flour with starch and sugar. Spread the butter in flakes over it. Add the egg yolks and knead everything into a smooth dough. Work the walnuts underneath and form an even roll out of the dough. Wrap in cling film and refrigerate for at least 2 hours. Preheat the oven to 160 ° C fan oven.
Then cut into 4-5 mm thick slices. Place on baking sheets lined with baking paper and bake in the preheated oven for about 12-15 minutes. Let rest on the baking sheet for about 2-3 minutes, then place on a wire rack.
For the filling, bring the butter and sugar to the boil until the sugar has dissolved. Then stir in the maple syrup and cream, bring to the boil again briefly and remove from the stove. Let cool for about 2-3 minutes.
Meanwhile, finely chop the chocolate, preferably in a blender, and place in a bowl. Pour the warm caramel mixture over it and stir so that the chocolate dissolves.
If there are any chocolate chips left over, warm them up again briefly in a water bath so that a smooth cream is created. Possibly chill for a few more minutes so that the mixture is spreadable.
Put the cream together two cookies at a time by brushing one with the cream, placing a second on it and pressing something down if necessary (please be careful, the cookies are very tender). If you like, you can decorate them with chocolate.
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