Muscovado Sugar Praliné Shortbread

Made with Cooking Range smooth praliné Almond Hazelnut 50%

Makes 30 pieces

1 step

Recipe Step by Step



160g Butter
70g Muscovado sugar
50g Whole milk
220g Wholemeal flour

Mix the creamed butter and muscovado sugar.
Keep mixing until they are totally blanched.
Warm up the milk and vigorously mix with the 50% ALMOND & HAZELNUT PRALINÉ.
Incorporate this mixture into the blanched butter and add in the sifted flour.
On a baking sheet lined with greaseproof paper, use a piping bag with a fluted nozzle to pipe out swirls of shortbread mix.
Bake in a fan-assisted oven at 160°C for 17 minutes.

Assembly and finishing

If using pastry cutters, spread the dough to a depth of approx. 12mm between 2 sheets of greaseproof paper.
Freeze for half an hour.
Remove the greaseproof paper and cut the dough into the desired shapes using different cutters.
Place the shortbread on a baking tray lined with greaseproof paper.
Bake in a fan-assisted oven at 160°C for 17 minutes.

Chef’s tips
Choose Christmas-themed cutters (such as stars, Christmas trees, snowflakes and so on). The shortbread biscuits can be kept in a metal container for about 10 days.
Wholemeal flour is a healthier option as it has a lower glycemic index. However, you can also use the same quantities of pastry flour or plain flour.