Sand Shuttle

Name: Sand Shuttle
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 100 g Butter; 80 g Sugar; 1 pinch Salt; 1/2 Bottle of vanilla aroma; 150 g Flour; 1 TEASPOON Baking Powder; 1 Egg yolk (size M); 2 TABLESPOONS Whipped cream; 50 g crushed hazelnuts; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

100 g Butter
80 g Sugar
1 pinch Salt
1/2 Bottle of vanilla aroma
150 g Flour
1 TEASPOON Baking Powder
1 Egg yolk (size M)
2 TABLESPOONS Whipped cream
50 g crushed hazelnuts
baking paper

Directions

1
Melt the butter and let it get light brown (must not get too dark, otherwise it tastes bitter). Pour into a mixing bowl and allow to cool for 10 minutes at room temperature. Add sugar, salt and vanilla flavouring to the butter and stir with the whisk of the hand mixer until a creamy mixture is formed. Mix flour and baking powder and add to the butter mixture. Knead to a smooth dough. Divide the dough into approx. 24 hazelnut-sized portions and form into oval balls. Do not place too tightly on a baking tray lined with baking paper.
2
Cut lengthwise with a sharp knife. Mix egg yolk and cream, spread a thin layer on the boat and sprinkle with hazelnuts. Preheat the oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Place the baking tray on the middle shelf in the oven and turn down the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for 10-15 minutes. Remove and leave on the baking tray for 2-3 minutes. Let it cool down on a cake rack