Toffee Shortbread

Name: Toffee Shortbread
Cook time: 1 h
Total time: 1 h
Yield: 80
Ingredients: 350 g flour, 500 g cold butter; 100 g sugar, 1 egg (Gr. M); 6 TABLESPOONS light syrup; 400 g Whipped cream; 500 g semi-bitter couverture; 80 Almond kernels o. skin

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 80

350 g flour, 500 g cold butter
100 g sugar, 1 egg (Gr. M)
6 TABLESPOONS light syrup
400 g Whipped cream
500 g semi-bitter couverture
80 Almond kernels o. skin

Directions

1
Knead flour, 250 g butter in pieces, sugar and egg until smooth. Cool for 30 minutes
2
Roll out the dough on a greased, floured tray (approx. 35 x 40 cm). Bake in a hot oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 20-25 minutes. Cooling down
3
Bring 250 g butter, syrup and cream to the boil while stirring. Simmer at medium heat for about 25 minutes while stirring constantly. Spread on the dough base (shortbread). Chill for about 30 minutes.
4
Chop the chocolate coating, melt in a hot water bath, cool to lukewarm. Spread on the toffee mixture. Cut into strips of about 3.5 cm width, then into 4 cm long rhombuses. Decorate with 1 almond each. Leave to dry