I love experimenting with shortbread doughs and if you look in my cooking blog, you’ll find lots of them! Here, the fact of making a hazelnut butter, changes completely the taste and the texture of the shortbread. With a touch of vanilla and salt, they are irresistible! The texture is a bit similar to the montecaos I had previously posted. These shortbread will keep for a very long time without any problem in an airtight box.
Ingrédients :
- 230g of soft butter
- 120g of caster sugar
- 315g of T55 flour
- 1 teaspoon of liquid vanilla
- 1/4 teaspoon of salt
- a little pink salt for the top of the shortbread
Instructions :
Put the butter in a saucepan over moderate heat.
Bring it to a boil.
And let it turn a beautiful amber color. Then pour it into a container.
Let stand 20 minutes before adding vanilla, sugar, salt and flour.
Blend quickly with a spoon or food processor. When the dough is homogeneous, it is ready!
Make 20g balls and flatten them slightly. Put a little salt on top.
Bake for 20 minutes at 170°C.
Let cool completely, then store in an airtight box.
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