Toffee shortbread squares

For 27 pieces
  • 180 g Butter
  • 250 g flour
  • 75 g Sugar
  • 1 packet vanillin sugar
  • Salt
  • 2 EL Cocoa powder
  • 1 egg (size M)
  • 4 EL caramel cream
  • 175 g Hazelnut kernels
  • 100 g Dark chocolate
  • 100 g Whipped cream
  • 1 cube (25 g) coconut fat
  • fat and flour
45 minutes
very easy
1.
Square springform pan (approx. 24 x 24 cm), dust with flour. Cut the butter into pieces. Knead flour, sugar, vanilla sugar, 1 pinch of salt, cocoa powder, egg and butter first with the dough hook of the hand mixer, then briefly with your hands to form a smooth dough.
2.
Pour batter into springform pan and press to a flat bottom. Prick several times with a fork. Approx. Chill for 30 minutes. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see
3.
manufacturer) for 20–25 minutes. Take out of the oven and let cool down on a wire rack.
4.
Spread the caramel cream on the base. Roast the hazelnuts in a pan without fat, spread over the caramel cream. Refrigerate. Break the chocolate into pieces, melt with the cream and coconut fat in a saucepan over low heat while stirring.
5.
Let the glaze cool for 10–15 minutes, pour over the nuts, smooth out. Approx. Chill for 1 hour. Remove the shortbread from the mold and cut into approx. 27 pieces.
1 piece approx:
  • 190 kcal
  • 790 kJ
  • 3 g protein
  • 13 g fat
  • 15 g carbohydrates

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