PECAN TOFFEE SHORTBREAD
Chef Vanessa Musi [email protected] www.vanessamusi.com https://www.instagram.com/chefvanessamusi/ INGREDIENTS: 112 gr cane sugar 225 gr grass fed butter such as Kerry 3 gr vanilla 340 gr Spelt flour such as Bobs Red Mill 2 gr fine sea salt 30 gr chopped pecans, lightly toasted 20 gr chopped toasted sunflower seeds 35 gr toffee bits such as Heath bars METHOD: Preheat oven to 350 F degrees. Prepare dough in advance. Sift flour + salt. In the mixer with the paddle attachment cream butter + sugar until this soft and integrated. Add sifted flour with salt in two parts. Beat to integrate, add nuts and toffee. Mix. Shape into a squared log. Wrap in plastic and refrigerate min 2 hrs for the dough to hydrate. Cut cookies into squares place onto a perforated baking sheet with Silpat. Bake approx. 10 minutes or until lightly golden in a preheated 350 F oven. |