Ingredients
200 g butter (soft)
100 g powdered sugar
1 pinch of salt
1 pack of vanilla sugar
2 egg yolks
240 g flour
50 g hazelnuts (whole)
350 g nut nougat
250 g chocolate
preparation
First mix the butter with salt, vanilla sugar and powdered sugar. Briefly work in the egg yolk.
Then briefly work in the flour until everything comes together into a dough. Wrap the dough in cling film and store in the refrigerator for at least 45 minutes.
Now, after the cooling time, knead the shortcrust pastry again by hand (this may take a little patience and effort as the refrigerator will cause the butter in the dough to solidify again and the entire dough will become hard).
Next, preheat the oven to 200°C fan oven. Roll out the dough with a little extra flour on the work surface and cut out circles. (My measurements were 9cm and 5cm inside!). Bake until golden blonde – 10-12 minutes. After baking, let cool on the baking tray.
(I recommend the Silikomart Air Mat for baking shortbread – it makes the pastries extra crumbly and crispy).
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
