Description
Very fragrant! With a delicate pastry and surprisingly delicious!
Ingredients
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Flour
150 g
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Butter
100 g
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Sugar
30 g
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Chicken egg
1 piece
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Salt
1 pinch
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Leavening agent
5 g
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Butter
100 g
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Cream
50 g
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Honey
2 tsp
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Sugar
100 g
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Water
40 g
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Nuts
200 g
Cooking
To prepare products to the test.
In a bowl, mix the flour, salt, baking powder, sugar. Add butter TM milieu, grind his hands into crumbs.
Add the egg, knead a soft dough.
Wrap in clingfilm and put into the refrigerator for 30 minutes.
Prepare the filling. Nuts to dry in the oven at 180 gr. 10 minutes to clean from the husk.
In a deep saucepan, combine the sugar, water and honey. Keep on high heat until a beautiful caramel color. In another pan bring to boil the cream (better to use 33%).
Remove from heat the caramel is ready, add the pieces of butter TM milieu, and stir until it dissolves.
Gently pour the hot cream, stir, add the nuts (this time I added raisins) and mix.
Remove dough from refrigerator, roll the dough into the reservoir and put into a form, making bumpers.
Prick bottom with a fork, lay a parchment with a load (any beans), bake in preheated oven at 180 g for 10 minutes, then remove the load, together with the paper and bake for another 10 minutes. Allow to cool.
Spread nut mixture onto shortbread base and allow to cool.
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