Toffee shortbread squares
- 180 g Butter
- 250 g spa n> 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 span> Dark chocolate
-
100 g Whipped cream - 1 cube (25 g) span> coconut fat
- span> fat and flour
45 minutes
span> 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 li>
- 790 kJ
- 3 g protein
- 13 g fat
- 15 g carbohydrates
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