John Myers
Ingredients for 1 servings:
- 125 g sugar
- 250 g butter
- 500 g flour
- 1 egg(s)
- 1 packet of baking powder
- 50 ml water
- 220 g sugar
- 225 g butter
- 170 g caramel, liquid
- 400 g nuts, sliced, of your choice
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes
with caramel
Preheat the oven to 200°C (top/bottom heat). For the base, knead all ingredients well to form a shortcrust pastry. Spread the dough evenly on a baking sheet lined with baking paper. For the topping, briefly boil the water, sugar, and 125g of the butter in a saucepan. Add the remaining butter and bring back to the boil briefly. Stir in the caramel and nuts well. Spread the mixture evenly over the base and bake for about 20 minutes, until golden brown (keep an eye on it!). Allow to cool thoroughly, then cut into rectangles, then into triangles. Melt the chocolate or couverture in a double boiler and dip the edges of the nut wedges in the chocolate. Allow to cool. Note on the caramel: you can buy it from Grafschafter, for example, in regular supermarkets.
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