Assorted shortbreads (cocoa‑caramel, pistachio, strawberry, apricot)

Ingredients

• 500 g Margarine (At room temperature, cut into cubes)
• 1 pinch Salt
• 200 g Powdered sugar (Approximately 2 glasses (measurement provided in the video description))
• 250 ml Sunflower oil (Approximately 2 glasses)
• 1 teaspoon Vanilla extract
• 4 Whole eggs (At room temperature)
• 120 g Cornstarch (Maïzena) (1 glass)
• 1 packet (10 g) Baking powder
• 1180 g T45 flour (1 kg + 1.5 glasses (≈180 g))
• 10 g Unsweetened cocoa powder (2 teaspoons)
• 30 g Ground pistachio (Approximately 3 tablespoons, shelled and ground pistachios)
• 397 g Sweetened condensed milk (can) (1 standard can)
• 200 g Unsalted roasted peanuts (For coating the caramel)
• 200 g 70% dark chocolate (To melt)
• 200 g Milk chocolate (To melt)
• 30 ml Sunflower oil (for glaze) (2 tablespoons)
• 200 g Strawberry jam
• 200 g White chocolate (To melt then colour)
• 2 drops Red food colouring (To achieve a pastel pink)
• 200 g Apricot jam
• 100 g Toasted sliced almonds (Coarsely chopped)
• 50 g Crushed pistachios (For decoration)
• 100 g Pistachio spread (Optional, for binding)

Instructions

1. Prepare the base shortbread dough

   In a large bowl, place the margarine, a pinch of salt and the powdered sugar. Add the sunflower oil, vanilla and the 4 eggs. Beat on medium speed until a homogeneous consistency is achieved.

   Time: PT10M

2. Incorporate the cornstarch and flour

   Add the cornstarch, mix, then transfer the dough to a larger container. Add the baking powder, 1 kg of flour then the glass and a half of additional flour. Mix gently until the dough is supple and slightly sticky.

   Time: PT7M

3. Divide and flavor the dough

   Divide the dough into five equal parts. Two parts will be flavored: add 2 tsp of cocoa to the first and 3 tbsp of pistachio powder to the second. Knead each part until a uniform colour is achieved.

   Time: PT5M

4. Chill

   Wrap each dough ball in plastic wrap and place in the refrigerator for 30 minutes to firm up slightly.

   Time: PT30M

   Temperature: 4°C

5. Roll out and cut the shortbreads

   On a lightly floured surface, roll each dough ball between two sheets of parchment paper to 2 mm thickness (or 1.5 mm for very thin shortbreads). Cut discs of 4 cm diameter or use desired cutters (fluted, flower, etc.). Arrange the shapes on a lined baking sheet.

   Time: PT15M

6. Bake the shortbreads

   Preheat the oven to 180 °C. Bake the sheets 8 to 10 minutes (up to 13 minutes depending on colour). The shortbreads should remain very pale, just slightly golden on the edges.

   Time: PT30M

   Temperature: 180°C

7. Prepare the express caramel

   Pour the sweetened condensed milk into a saucepan. Cook over low heat for 2 h 30 minutes (or 1 h in a pressure cooker) stirring occasionally until a dark caramel colour and a syrupy consistency are achieved.

   Time: PT2H30M

8. Smooth the caramel

   Transfer the hot caramel to a container, whisk lightly to make it smooth, then place in the refrigerator for 10 minutes to thicken slightly.

   Time: PT10M

9. Melt the dark and milk chocolate

   Melt the 200 g of dark chocolate and the 200 g of milk chocolate in a bain‑marie (or in the microwave stirring every 30 s). Add 2 tbsp of sunflower oil and mix until a smooth glaze is obtained.

   Time: PT5M

10. Assemble the cocoa‑caramel shortbreads

    Place a small spoon of caramel on each cocoa shortbread using a piping bag. Quickly roll the biscuit in the unsalted roasted peanuts. Place the assembled biscuits in the freezer for 30 minutes to set the caramel, then dip them in the melted dark‑milk chocolate. Optionally decorate with edible gold leaf.

    Time: PT10M

11. Prepare the pink white chocolate

    Melt the white chocolate in a bain‑marie. Add 1‑2 drops of red food colouring and stir until a pastel pink hue is obtained.

    Time: PT5M

12. Assemble the strawberry‑white chocolate shortbreads

    On half of a white biscuit, place a small spoon of strawberry jam. Dip the top in the pink white chocolate, let excess drip off, then place the second biscuit on top like a sandwich. Decorate with edible rose petals.

    Time: PT10M

13. Assemble the apricot‑almond shortbreads

    Place a little apricot jam on the bottom biscuit, sprinkle with coarsely chopped toasted sliced almonds, then cover with the second biscuit. Press lightly to bind.

    Time: PT10M

14. Assemble the pistachio shortbreads

    Brush half of the biscuit with melted white chocolate, roll it in the crushed pistachios, then add a thin layer of pistachio spread on the underside of the second biscuit and assemble.

    Time: PT10M

15. Finishing and storage

    Allow all shortbreads to cool completely, then place them in an airtight box. Store in the refrigerator up to 7 days or in the freezer up to 1 month.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g