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This time we share a recipe for delicious shortbread cookies with toffee.
Recipe by:
nimfeechka_
caramelcookiesgingerbread
Ingredients
Shortcrust pastry
butter (with at least 82% fat content)
120g
4.20oz
0.48cup
8tbsp
flour
240g
8.40oz
1cup
16tbsp
powdered sugar
90g
3.15oz
0.36cup
6tbsp
egg
1pc
hazelnut or almond flour
30g
1.05oz
2tbsp
salt
vanilla
to taste
Toffee filling
sugar
100g
3.50oz
0.40cup
6.70tbsp
cream 33%
100g
3.38fl oz
butter
50g
1.75oz
3.35tbsp
milk chocolate
40g
1.40oz
2.68tbsp
gelatin
2g
0.07oz
0.13tbsp
salt
pinch
Method
Shortcrust pastry
For the shortcrust pastry:
- 120 g butter (with at least 82% fat content) | 4.25 oz
- 240 g flour | 8.45 oz
- 90 g powdered sugar | 3.15 oz
- 1 egg | 1.00 item
- 30 g hazelnut or almond flour | 1.05 oz
- a pinch of salt | 0.00 pinch
- vanilla | 0.00 to taste
Mix the room temperatured butter, the flour, nut flour, powdered sugar and salt in a mixer bowl, until crumbled. Add the egg; stop as soon as the dough starts gathering in a lump. Knead the dough quickly with your hands. Roll it out between two sheets of paper to a thickness of 3-4 mm (0.15 inch). Put the dough in the freezer. Form the cookies with a diameter of 10 cm (3.9 inch). Bake the cookies at 160C (320F). Cool and refrigerate.
Toffee filling
For the toffee filling:
- 100 g sugar | 3.55 oz
- 100 g cream 33% | 3.55 oz
- 50 g butter | 1.75 oz
- 40 g milk chocolate | 1.40 oz
- 2 g gelatin | 0.05 oz
- a pinch of salt | 0.00 item
Cook the caramel from sugar and the cream. Add the chocolate and the pre-soaked gelatin and salt; mash the mass with a blender, and strain. At 35-40C (95 to 104F), add the room temperatured butter, and mash with a blender. Let it stabilize for 4 hours.
Place the caramel on a cookie, and cover it with the second one. The filling is quite stable without gelatin, so adding it is not necessary. You better store the cookies in an airtight container in a cool place.
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Method
Donuts frying
The next day, take it out, and roll it into a ball; cover it with the film or a towel, and leave it on the table for 30 minutes. Roll gently into a 1 cm (0.4 inch) thick layer, and leave for 10 more minutes. Cut off the donuts. Transfer them to the lightly floured paper. Cover it with plastic wrap or a towel, and let it stand for at least 1 hour.
Mix the sugar with cinnamon. Heat the oil to 160-170C (320 to 338F). If there is no thermometer, then throw in a piece of dough in the oil; if it gradually turns golden, then you can fry the donuts. Put the finished donuts on a paper towel, and then roll them in a mixture of sugar and cinnamon. Cool and stuff at your discretion.
Filling options
For the ganache: heat 100 g (3.55 oz) of cream, and add 150 g (5.30 oz) of milk chocolate; mix well, and whisk. Place it in the fridge.
For the curd: mix 3 yolks, 70 ml (2.40 oz) of lemon juice (you can replace a part with the passionfruit), lemon zest, 90 g (3.15 oz) of sugar, 60 g (2.10 oz) of butter in a saucepan with a thick bottom. Stir constantly, and bring it to a boil; cook for 20 to 30 seconds.
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