Ingredients

Shortcrust pastry
butter (with at least 82% fat content)
0.50 cup
120 g
4.20 oz
3.96 fl oz
flour
1 cup
240 g
8.40 oz
7.92 fl oz
powdered sugar
0.25 cup
90 g
3.15 oz
2.97 fl oz
egg
1 pc
hazelnut or almond flour
2 tbsp
30 g
1.05 oz
0.99 fl oz
salt
pinch
vanilla
to taste
Toffee filling
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream 33%
0.50 cup
100 g
3.50 oz
3.30 fl oz
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
milk chocolate
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
gelatin
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
salt
pinch

Method

Shortcrust pastry

For the shortcrust pastry:

  • 120 g butter (with at least 82% fat content) | 4.25 oz
  • 240 g flour | 8.45 oz
  • 90 g powdered sugar | 3.15 oz
  • 1 egg | 1.00 item
  • 30 g hazelnut or almond flour | 1.05 oz
  • a pinch of salt | 0.00 pinch
  • vanilla | 0.00 to taste

Mix the room temperatured butter, the flour, nut flour, powdered sugar and salt in a mixer bowl, until crumbled. Add the egg; stop as soon as the dough starts gathering in a lump. Knead the dough quickly with your hands. Roll it out between two sheets of paper to a thickness of 3-4 mm (0.15 inch). Put the dough in the freezer. Form the cookies with a diameter of 10 cm (3.9 inch). Bake the cookies at 160C (320F). Cool and refrigerate.

Toffee filling

For the toffee filling:

  • 100 g sugar | 3.55 oz
  • 100 g cream 33% | 3.55 oz
  • 50 g butter | 1.75 oz
  • 40 g milk chocolate | 1.40 oz
  • 2 g gelatin | 0.05 oz
  • a pinch of salt | 0.00 item

Cook the caramel from sugar and the cream. Add the chocolate and the pre-soaked gelatin and salt; mash the mass with a blender, and strain. At 35-40C (95 to 104F), add the room temperatured butter, and mash with a blender. Let it stabilize for 4 hours.

Place the caramel on a cookie, and cover it with the second one. The filling is quite stable without gelatin, so adding it is not necessary. You better store the cookies in an airtight container in a cool place.