Quick and easy flat cookies

VANILLA SHORTCRUST PASTRY

Ingredients Preparation
  • 500g
    flour
  • 3g
    leavening
  • 5g
    vanilla sugar

Mix

  • 300g
    butter

Add cubs of butter and mix until obtaining a shortcrust mixture

  • 200g
    caster sugar
  • 60g
    eggs

Add

Roll until 3mm thick between two plastic sheets and leave aside in the fridge
Cut disks of 10cm in diameter and cook between two Silpats at 160°C

ENRICHED PRALINE HERITAGE

Ingredients Preparation
  • 125g
    Praliné 65% Héritage Almonds Hazelnuts
  • 50g
    Pure Paste 100% Hazelnuts

Mix and leave aside

OTHER INGREDIENTS

Ingredients Preparation
  • Q.S.
    Maldon salt
  • Q.S.
    chopped caramelised hazelnuts
  • Q.S.
    Muscovado sugar - light brown
  • Q.S.
    Fleur de Cao™
  • Q.S.
    gold leaf
  • Q.S.
    orange zest

ASSEMBLY

1. Once the cookies are baked, dice the dark couverture and sprinkle over the top.
2. Place them in the oven for a few seconds to melt the couverture.
3. Draw lines with the praline on top of each cookie, add pieces of hazelnuts, Muscovado sugar, Maldon salt, some orange zest and gold leaf.
4. Serve immediately.

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