Nut corners cvxbmn

Name: Nut corners cvxbmn
Cook time: 45 min
Total time: 45 min
Yield: 48
Ingredients: 125 g + 2 tablespoons butter; 300 g Sugar; 250 g Flour; 1 package Vanillin sugar; 1 egg (size M); 200 g Macadamia seeds; 50 g Whipped cream; 250 g roasted unsalted peanuts; 150 g white chocolate; 5 g Coconut oil; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 48

125 g + 2 tablespoons butter
300 g Sugar
250 g Flour
1 package Vanillin sugar
1 egg (size M)
200 g Macadamia seeds
50 g Whipped cream
250 g roasted unsalted peanuts
150 g white chocolate
5 g Coconut oil
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Knead 125 g butter in pieces, 75 g sugar, flour, vanillin sugar and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in foil and chill for about 30 minutes. Roll out the dough on a floured work surface in a rectangular shape (approx. 32 x 20). Place the dough sheet on one half of a greased baking tray and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let them cool down afterwards.
2
Coarsely chop the macadamia seeds. Melt 225 g sugar. Add 2 tablespoons butter and cream. Simmer over low heat stirring for 4-5 minutes until you get a smooth caramel. Stir in macadamia seeds and peanuts. Spread on the shortcrust pastry and let it dry for about 30 minutes. Roughly chop the chocolate. Melt with coconut oil over a warm water bath. Cut short pastry first into strips, then into corners.
3
Spread on the shortcrust pastry and let it dry for about 30 minutes. Roughly chop the chocolate. Melt with coconut oil over a warm water bath. Cut short pastry first into strips, then into corners. Dip the edges into the couverture, drain and place on a grid. Put nut corners in a cool place for about 30 minutes until the chocolate is firm
4
waiting time approx. 1 1/2 hours