Caramel Cashew Shortbread
A crisp biscuit base topped with cashews enveloped in caramel sauce—sweet and delicious.
Ingredients
low-gluten flour
115 g
butter (softened)
65 g
fine granulated sugar
30 g
egg (about 15 ml)
1 tbsp
cashews (raw, roasted)
120 g
caramel sauce (see page 223 for preparation method)
50 g
Instructions
1
Make the base
After softening the butter, add the fine granulated sugar and beat until fluffy. Add the egg and beat until well combined. Sift in the low-gluten flour and fold together until evenly incorporated, then spread the mixture into a baking pan and shape it into a rectangle about 1 cm thick.
2
Bake the base
Place in a preheated 170°C oven and bake for about 20 minutes, until the surface turns lightly golden.
3
Prepare the cashew filling
Roast the cashews in advance. Cook the caramel sauce, then pour it over the roasted cashews and stir until every cashew is evenly coated with caramel.
4
Assemble and bake
Take the baked cookie base out of the oven, evenly spread the caramel-coated cashews on top, and return to the oven. Bake at 180°C for about 10 minutes, until the surface is golden brown. Remove from the oven, let cool completely, then cut into small rectangular pieces to serve.
