+Salted caramel

° 1/4 cup (fifty five g) unsalted butter

° 1/4 cup (fifty five g) sugar

° 15 ml (1 tbsp.) Water

° 0.5 ml (1/8 teaspoon) salt

° 25 g (1/4 cup) toasted and chopped pecans

°  salt (optional)

° Biscuits

° 300 g (2 cups) unbleached flour

° 1/four teaspoon (1 ml) salt

° 170 g (3/4 cup) unsalted butter, softened

° 160 g (3/4 cup) sugar

° 1 egg

° half teaspoon (2.5 ml vanilla)

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Salt caramel
Line baking – sheet with silicone mat or paper-material.
In a little pot, convey the margarine, sugar, water and salt to a bubble. Cook with out blending till the mix becomes brilliant brown. Keep an eye out for sprinkling. Immediately unfurl the caramel at the baking sheet. Quickly sprinkle with walnuts and fleur de sel, whenever wanted. Let cool, then, at that point, overpower into little parcels.
In a bowl, coordinate the flour and salt.
In another bowl, cream the spread and sugar with an electric controlled blender. Add the egg and vanilla, then, at that point, mix till well consolidated. At low speed, mix withinside the flour blend. With a lumber spoon, transfer the segments of caramel and mix pleasantly.
Shape batter into 2 moves around five cm (2 inches) in breadth and enclose by saran wrap. Refrigerate 2 hours, or till batter is firm. Freeze at this stage, whenever wanted.
Put the barbecue on the center of the stove. Preheaat stove 180 ° C (350 ° F). Line cookiie sheets with silicone mat or material paper.
Cut the rolls into cuts five mm (1/four inch) thick and circulate them a significant number of the baking sheets.
Heat, each sheet in turn, eight mins or till the shortbread basically begins to brown across the edges. Let cool at the baking sheet

Enjoy !

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