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Assorted shortbreads (cocoa‑caramel, pistachio, strawberry, apricot)
An ultra‑tender shortbread dough made once and for all, then cut and decorated into five delicious variations: cocoa‑caramel shortbreads, pistachio shortbreads, strawberry‑white chocolate pink shortbreads, apricot‑toasted almond shortbreads, and dark‑milk chocolate shortbreads. Ideal for a buffet, a snack or a homemade gift.
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Critical Success Points
- • Do not over‑knead the shortbread dough to keep its tenderness.
- • Cook the caramel for 2 h 30 min uncovered to achieve the right consistency.
- • Cool the caramel before applying to prevent it from running.
- • Freeze the biscuits before chocolate coating so the chocolate sets quickly.
Safety Warnings
- • The caramel reaches very high temperatures; handle with heat‑resistant gloves.
- • Melted chocolate can splatter; avoid any skin contact.
- • Use oven mitts to remove the sheets from the oven.
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