How To Cook Shortbread Cookies With Caramelized Walnuts And Chocolate - Recipe
Author: Joe Fowler
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
Learn how to cook "Shortbread cookies with caramelized walnuts and chocolate". Delicious recipe.
Necessary products
For the dough:
200 grams of wheat flour
120 grams of butter a
pinch of salt
50 grams of white sugar
1 tablespoon of milk
For the walnut coating:
300 grams of walnuts
150 grams of butter
200 grams of brown sugar
80 grams of honey (4 tablespoons)
2 tablespoons fresh milk
pinch of salt
1 teaspoon walnut liqueur or vanilla essence
For the glaze:
100 grams of dark chocolate
Preparation :
Cut the cold butter into small cubes. Add the sugar and a pinch of salt to the flour, then pour the dry mixture over the butter and chop finely to obtain fine crumbs (grit). Pour the milk into them and knead the dough. You can use more milk, but do not overdo it so that the dough does not get too wet.
Roll it out on a sheet of baking paper and place in a suitable form. The size of the paper should be larger than the length of the container - 3-5 centimeters to protrude beyond it (this will make it easier to remove the finished cookies later from the tray).
Put the dough in the refrigerator and turn on the oven to preheat to 210 degrees. When this happens, put the dough in it and bake for 10 minutes. Meanwhile, roast the walnuts in a dry pan, pour them on a towel to remove any unnecessary particles.
Remove the finished base from the oven and allow to cool. Reduce the temperature to 180 degrees and open the oven door slightly to lower the temperature faster.
Walnut coating.
In a thick-bottomed bowl, pour the sugar, add honey, butter, a pinch of salt and pour 2 tablespoons of milk. Put on the stove and stir until the combination boils. It takes about 2 minutes on the fire to prepare the sweet mixture, stirring constantly. When you remove the pan from the heat, add a little walnut liqueur or vanilla flavor, walnuts and mix well.
Spread the caramel nuts on the surface of the base and flatten. Put the form back in the oven for another 20 minutes, until bubbles start to form on the caramel and the color turns golden brown. Then remove and let cool slightly.
Melt the chocolate in a water bath or use a microwave. Spread it on the caramel coating and flatten. Let the dessert cool a little more and remove from the pan. Place on a wire rack to cool completely and cut into pieces or give shapes of your choice.
The cookies are ready.
Enjoy your meal!
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