Shortbread cookies with toffee

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.

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.