Nut-caramel biscuits

Name: Nut-caramel biscuits
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 125 g Flour; 25 g Icing sugar; 1 pinch Salt; 1 Egg yolk (size M); 65 g Butter; 50 g Sugar; 50 g Pink fondant glaze with strawberry flavor; 75 g Walnut kernels; 7-10 Tbsp green and blue sugar pearls; 7-10 Tbsp Flour; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

125 g Flour
25 g Icing sugar
1 pinch Salt
1 Egg yolk (size M)
65 g Butter
50 g Sugar
50 g Pink fondant glaze with strawberry flavor
75 g Walnut kernels
7-10 Tbsp green and blue sugar pearls
7-10 Tbsp Flour
baking paper

Directions

1
Mix flour, icing sugar and salt. Add egg yolk and butter in flakes. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes.
2
Roll out the dough on a floured work surface and cut out or cut approx. 25 lozenges (approx. 3 cm side length). Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes.
3
Remove the cookies and let them cool down on a cake rack.
4
In the meantime, caramelise the sugar and about 1 tablespoon of water in a small pot until golden brown. Knead the fondant icing in the package thoroughly. Spread the icing on the biscuits. Remove the pot of caramel from the heat.
5
Pull the walnuts through the caramel and put them on the cookies. Decorate the cookies with sugar pearls and let them dry. Keep cookies cool and dry.