Whisky – Eyes

Ingredients for 20 servings:

• 400 g flour
• 50 g cornstarch
• 220 g sugar
• Salt
• 225 g butter
• 1 large egg(s)
• 125 ml whipped cream
• 75 g honey
• 40 ml liqueur (Drambuie, Scottish whiskey liqueur)
• 50 g chocolate coating
• Powdered sugar, for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Mix the flour with the cornstarch, 120g sugar, and a pinch of salt. Add the butter in small pieces and quickly knead into a dough. Only when the flour and butter have combined, knead in the egg. Wrap the dough in cling film and chill for 1 hour. Shape the dough into logs 2cm in diameter and cut into 1.5cm thick slices. Make an indentation in each slice with your thumb. Place on a baking sheet lined with baking paper and bake at 200°C for 15-20 minutes. Cool completely on a wire rack. Caramelize the remaining sugar in a heavy-bottomed saucepan. Stir in the cream, then add the honey and Drambuie and cook over high heat for 4 minutes, stirring. Pour the caramel into the cookie indentations. Allow to cool. Melt the cake icing in a bain-marie, transfer to a small plastic bag, and cut off a small corner. Pipe the icing over the cookies. Dust with powdered sugar before serving. Store between baking paper in a tightly sealed container.