Description
For lovers of sand pies with a walnut-caramel filling.
Ingredients
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Honey
2 Tbsp
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Cream
200 ml
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Flour
400 g
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Leavening agent
2 tsp
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Chicken egg
2 piece
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Sugar
250 g
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Butter
200 g
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Walnuts
350 g
Cooking
Prepare the shortbread dough. Butter or margarine softened mix with sugar, add eggs, mix, add baking powder, flour and knead the dough. Wrap the dough in plastic wrap and in the refrigerator up until you prepare the stuffing.
Nuts chop with a knife. Pour the sugar in a dry pan and heat on low heat until it melts and becomes brown (keep stirring and make sure not burnt).
Add cream (sour cream), stir, add honey and bring the mass to a boil, add the nuts, mix well and remove from heat to cool.
Divide the dough into two parts. One part is to put in the form (oiled) I have a form in diameter of 26 cm, to level, to make bumpers.
Put the stuffing.
The remaining roll the dough and cover the stuffing, edge to take. Put the pie in the preheated oven and bake at 180 degrees for 30-35 min.
Ready cake sprinkle with powdered sugar, cool and cut into portions. Enjoy your tea!
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