Shortbreads with nut caramel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the butter into pieces. Place in a mixing bowl with 100 g sugar, flour and egg. Knead first with the dough hooks of the hand mixer, then quickly with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Roll out the dough on a floured work surface to a thickness of approx. 0.5 cm and cut into strips about 3.5 cm wide. Cut the strips into approx. 6 cm long rhombs. Place on 2 baking trays lined with baking paper and bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Let them cool down

3. 3

   Meanwhile cut the macadamia nuts in half. Cook 300 g sugar with 2 tablespoons of water at medium heat in a pan to a golden brown caramel. Add cream and simmer until the sugar is dissolved. Add nuts to the caramel. Quickly spread the nut caramel with 2 tablespoons on the cookies and let it dry

4. 4

   Waiting time 1 hour

Nutrition Facts

KCAL
240 kcal

CARBS
24 g

FATS
16 g

PROTEINS
2 g