Recipe courtesy of Santosh Tiptur
Total:
1 hr
Active:
30 min
Yield:
Twenty four 2.5-inch rounds
Level:
Intermediate

Ingredients

Breton Shortbread:

Directions

Special equipment: candy thermometer, caramel molds, silicone baking mat

Put the sugar in a pan. Cook over medium heat until the sugar turns caramel in color, then remove from the heat. Deglaze with the cream. Add the butter, salt, tea and vanilla extract. Cook until the thermometer reads 240 degrees F. Pour into desired mold, and cool. Serve the caramels with the Breton Shortbread.

Breton Shortbread:

Preheat the oven to 350 degrees F.

Sift the flour with the baking powder and salt. Using a whisk, beat the egg yolks and vanilla extract, adding the sugar in three stages until the mixture is thick and pale. Incorporate the butter. Add the sifted flour mixture and mix until combined. Roll out the dough 1/4-inch thick in between two acetate sheets or parchment paper. Cut out and place on silicone mats. Chill for 30 minutes. Bake until golden, 15 minutes.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

More from:

Halloween

IDEAS YOU'LL LOVE

Caramel-Dipped Local Apples

Recipe courtesy of Nancy Fuller

Smoked Salmon Tea Sandwiches

Recipe courtesy of Ina Garten

Rigatoni with Greens

Recipe courtesy of Giada De Laurentiis

Caramel Sauce

Easy Green Chile Enchiladas

Recipe courtesy of Ree Drummond

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

Recipe courtesy of Eddie Jackson

Green Beans with Lemon and Garlic

Recipe courtesy of Gina Neely|Pat Neely

Tea Cakes

Recipe courtesy of Alcenia Chester

Caramel Apple Pie

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking