MUSCOVADO SUGAR PRALINÉ SHORTBREAD

INSTRUCTIONS

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 & Hazelnut Praliné.
• 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.

Chef’s tips:

• Choose Christmas-themed cutters (such as stars, Christmas trees, snowflakes and so on). The shortbread biscuits can be kept in a metal container for about 10 days.
• Whole wheat flour is a healthier option as it has a lower glycemic index. However, you can also use the same quantities of pastry flour or plain flour.