Toffee Nut Shortbread
Another recipe from the GBBO cookbook... They said to use flaked almonds but I didn't have any in the cupboard so I used almonds and macadamia nuts instead!
Ingredients for the base
175g plain flour
pinch of salt
3 tbsp caster sugar
125g unsalted butter
1 egg york
For the topping
100g unsalted butter
100g almonds
100g macadamia
3 tbsp caster sugar
2 tbsp honey
3 tbsp whipping cream
Method
1. To make the base, put the flour, salt and sugar into a mixing bowl. Add the butter and rub in with your fingertips until it resembles fine breadcrumbs. Add the egg yolk and gently work into a dough.
2. Line a 20x30cm tray with baking paper. Crumble the dough into the tin and spread evenly. Flour your fingers and press the mixture down. Prick with a fork and chill for 15 minutes. Meanwhile, preheat the oven to 170. Bake the shortbread base for 12 minutes until pale golden brown.
3. Melt the butter in a pan. Add the nuts, sugar and honey. Stir thoroughly and cook until bubbling. Stir in the cream. Bring back to a simmer and cook for about a minute. Pour the mixture over the biscuit base and spread evenly.
4. Return to the oven for another 12 minutes until the topping is golden brown. Transfer to a cooling rack until completely cool. Then cut into 12 pieces.
There wasn't a picture in the cookbook so I hope this is how it's supposed to look! It tasted lovely anyway! X Bo
Ingredients for the base
175g plain flour
pinch of salt
3 tbsp caster sugar
125g unsalted butter
1 egg york
For the topping
100g unsalted butter
100g almonds
100g macadamia
3 tbsp caster sugar
2 tbsp honey
3 tbsp whipping cream
Method
1. To make the base, put the flour, salt and sugar into a mixing bowl. Add the butter and rub in with your fingertips until it resembles fine breadcrumbs. Add the egg yolk and gently work into a dough.
2. Line a 20x30cm tray with baking paper. Crumble the dough into the tin and spread evenly. Flour your fingers and press the mixture down. Prick with a fork and chill for 15 minutes. Meanwhile, preheat the oven to 170. Bake the shortbread base for 12 minutes until pale golden brown.
3. Melt the butter in a pan. Add the nuts, sugar and honey. Stir thoroughly and cook until bubbling. Stir in the cream. Bring back to a simmer and cook for about a minute. Pour the mixture over the biscuit base and spread evenly.
4. Return to the oven for another 12 minutes until the topping is golden brown. Transfer to a cooling rack until completely cool. Then cut into 12 pieces.
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| Ta da! |
There wasn't a picture in the cookbook so I hope this is how it's supposed to look! It tasted lovely anyway! X Bo
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