Salted butter caramel shortbread
Recipe for bredele with salted butter caramel, or how to blend Alsace and Brittany in a Christmas cookie!
Ustensiles
- 1 Round-shaped cookie cutter
Ingredients
- 250 g flour
- 75 g powdered sugar (+ a little for sprinkling on cookies)
- 75 g hazelnut powder
- 140 g butter (at room temperature)
- 1 egg
- salted butter caramel
Instructions
- 1. Mix the flour with the powdered sugar and the hazelnut powder. Sand with the butter with your fingertips.
- 2. Add the egg and quickly mix the dough to form a ball. Wrap it in cling film and let it rest for 30 minutes in the refrigerator.
- 3. Preheat oven to 180 degrees
- 4. On a floured work surface, roll out the dough to a thickness of 3 to 4 mm
- 5. Cut out round cookies(with a cookie cutter of this type) and place them as you go on a baking sheet covered with baking paper or a silicone sheet.
- 6. Bake for 12 to 15 minutes (cookies should be golden brown).
- 7. Allow to cool. Sprinkle with half of the powdered sugar.
- 8. Assemble the cookies two by two with the salted butter caramel.