As mentioned before, our holiday plans this year is meeting in each other’s gardens, so this Sunday we went to our friends’ place (their pool is already filled and delightful) and I made some shortbread for the coffee table. Because maybe the most German food tradition is “Kaffee und Kuchen”, coffee and cake, in the afternoon.
I started out with Yotam Ottolenghi’s Oriental Millionaire’s Shortbread and adapted it for my needs.
- 40 g icing sugar
- 35 g cornstarch
- 40 g sugar
- 175 g molten but almost cooled butter
- 250 g flour
- a pinch of salt plus some fleur de sel
Mix sugars and starch in your kitchen machine, add butter and vanilla while it’s running, turn to slow, add flour and just mix until it’s blended. That’s what I like about shortbread: it’s quick and easy.
Prepare a 20 X 20 cm baking tray (as per recipe) or use a 12″ round one as I did, heat oven to 200°C. Bake until golden brown. The original recipe said 25 Min, but mine was much thinner and baked in 10. Let cool completely.
The original recipe says to add a layer of crushed halva, but I didn’t have halva at home for the simple reason of being really allergic to peanuts, which is often a main ingredient in commercially available halva, so I simply moved on to the caramel.
- 200 g sugar
- 120 ml water
Boil until dark copper brown, remove from heat
- 80 g cream
- 100 g butter
Add to the caramel. I hope you used a pot that’s got some space because it bubbles up and splashes at this point. When it’s a nice homogenous mass, add
- a generous spoon of tahin
Pour the slightly cooled caramel on top of your shortbread and sprinkle with some more fleur de sel.
I finally added a very thin layer of dark chocolate. Cut into pieces and enjoy. It’s really sweet but damn delicious.