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Festive Season
MUSCOVADO SUGAR PRALINE SHORTBREAD
Made with Almond Hazelnut Praliné
Makes 30 pieces
1 stepRecipe Step by Step
Step01
SHORTBREAD BISCUITS
160g Butter
70g Muscovado sugar
50g Whole milk
80g50% ALMOND & HAZELNUT PRALINÉ
220g Wholemeal flour
Mix the creamed butter and muscovado sugar.
Keep mixing until they are totally blanched.
Warm up the milk and vigorously mix with the 50% ALMOND & HAZELNUT PRALINÉ.
Incorporate this mixture into the blanched butter and add in the sifted flour. On a baking sheet lined with greaseproof paper, use a piping bag with a fluted nozzle to pipe out swirls of shortbread mix.
Bake in a fan-assisted oven at 160°C for 17 minutes.
If using pastry cutters, spread the dough to a depth of approx. 12mm between 2 sheets of greaseproof paper.
Freeze for half an hour.
Remove the greaseproof paper and cut the dough into the desired shapes using different cutters.
Place the shortbread on a baking tray lined with greaseproof paper. Bake in a fan-assisted oven at 160°C for 17 minutes.
Keep mixing until they are totally blanched.
Warm up the milk and vigorously mix with the 50% ALMOND & HAZELNUT PRALINÉ.
Incorporate this mixture into the blanched butter and add in the sifted flour. On a baking sheet lined with greaseproof paper, use a piping bag with a fluted nozzle to pipe out swirls of shortbread mix.
Bake in a fan-assisted oven at 160°C for 17 minutes.
If using pastry cutters, spread the dough to a depth of approx. 12mm between 2 sheets of greaseproof paper.
Freeze for half an hour.
Remove the greaseproof paper and cut the dough into the desired shapes using different cutters.
Place the shortbread on a baking tray lined with greaseproof paper. Bake in a fan-assisted oven at 160°C for 17 minutes.