Recipe courtesy of Santosh Tiptur
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1 hr
30 min
Twenty four 2.5-inch rounds


Breton Shortbread:


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.

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