Muscavado Sugar Praline Shortbread

These buttery biscuits with rich almond and hazelnut praline are the perfect afternoon treat with a cup of tea of coffee. The combination of nutty praline and muscovado sugar gives these short biscuits a lovely deep caramel flavour.

Recipe created by our friends at Valrhona.


 Ingredients for Shortbread Biscuits 


Method for Shortbread Biscuits 

  1. Mix the creamed butter and muscovado sugar.
  2. Keep mixing until they are totally blanched.
  3. Warm up the milk and vigorously mix with the 50% Almond and Hazelnut Praline 
  4. Incorporate this mixture into the blanched butter and add in the sifted flour.
  5. On a baking sheet lined with greaseproof paper, use a piping bag with a fluted nozzle to pipe out swirls of shortbread mix.
  6. Bake in a fan-assisted oven at 160°C for 17 minutes.
  7. 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.
  8. Bake in a fan-assisted oven at 160°C for 17 minutes.
© Speciality Cooking Supplies Limited 2021


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