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Gourmet
Muscovado Sugar Praliné Shortbread
Made with Cooking Range smooth praliné Almond Hazelnut 50%
Makes 30 pieces
1 stepRecipe Step by Step
Step01
SHORTBREAD BISCUITS
160g Butter
70g Muscovado sugar
50g Whole milk
80g 50% ALMOND & HAZELNUT PRALINÉ
220g Wholemeal flour
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.
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.
Assembly and finishing
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.
Wholemeal 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.