Caramelized ladyfinger rondos

Ingredients for 1 servings:

• 50 g ladyfingers
• 80 g butter, soft
• 50 g sugar
• 50 g flour
• 1 medium egg yolk, room temperature
• 1 pinch of salt
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Recipe for about 20 cookies

Preheat the oven to 180°C (160°C fan-assisted oven). Line a baking sheet with baking paper. Place the sponge fingers in a freezer bag and roughly crumble with a rolling pin. Vigorously mix the butter, sugar, and salt with a hand mixer. Add the egg yolk and beat until creamy. Then add the flour all at once and quickly fold it into the mixture. Add the biscuit crumbs and mix into the batter. Now scoop out a small amount of batter using 2 teaspoons and place them on the baking sheet in walnut-sized heaps, leaving enough space between them. Place the baking sheet in the center of the oven and bake the cookies for about 10 minutes. Then turn on the broiler. Remove the baking sheet from the oven and dust the cookies with powdered sugar. Return the tray to the oven (this time on the top rack) and let the sugar caramelize for about 1-3 minutes. It’s best to stay with it; depending on the oven’s power, caramelization can happen very quickly. Let the rondos cool on the baking sheet and then dust with powdered sugar again, if desired.