Muscavado Sugar Praline Shortbread
-
Easy
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
- 160g Butter
- 70g Muscovado sugar
- 50g Whole milk
- 80g 50% Almond & hazelnut praline paste
- 220g Wholemeal flour
Method for Shortbread Biscuits
- 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 and Hazelnut Praline
- 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.
© Speciality Cooking Supplies Limited 2024
