Toffee Shortbread Squares

Name: Toffee Shortbread Squares
Cook time: 45 min
Total time: 45 min
Yield: 27
Ingredients: 180 g Butter; 250 g Flour; 75 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 2 TABLESPOONS Cocoa powder; 1 egg (size M); 4 TABLESPOONS Caramel cream; 175 g Hazelnut kernels; 100 g Dark chocolate; 100 g Whipped cream; 1 cube (25 g) Coconut oil; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 27

180 g Butter
250 g Flour
75 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
2 TABLESPOONS Cocoa powder
1 egg (size M)
4 TABLESPOONS Caramel cream
175 g Hazelnut kernels
100 g Dark chocolate
100 g Whipped cream
1 cube (25 g) Coconut oil
7-10 Tbsp Fat and flour

Directions

1
Grease a square springform pan (approx. 24 x 24 cm) and dust with flour. Cut butter into pieces. Knead flour, sugar, vanilla sugar, 1 pinch of salt, cocoa powder, egg and butter first with the dough hooks of the hand mixer, then briefly with your hands to a smooth dough.
2
Pour the dough into the springform pan and press to a flat base. Prick several times with a fork. Chill for about 30 minutes. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) Bake for 20-25 minutes. Remove from the oven and allow to cool on a cake rack.
4
Spread the caramel cream on the floor. Roast the hazelnuts in a pan without fat, spread on the caramel cream. Put it in a cold place. Break chocolate into pieces, melt with cream and coconut fat in a pan over low heat while stirring.
5
Allow the glaze to cool for 10-15 minutes and pour over the nuts, smoothing them down. Chill for about 1 hour. Remove Shortbread from the tin and cut into approx. 27 pieces.