Shortcake Nuts

In

30 minutes

8 portions

Paste

  • 235g sifted wheat flour
  • 125 g unsalted butter, cold and cut into small cubes.
  • 1 beaten egg
  • 1g salt
  • 35g sifted confectioner sugar

Filling

  • 200g pecan nuts
  • 200g SWEET WHEY AUREA
  • 100g sour cream
  • 30g butter
  • 2g salt

Paste

  1. Inside a container, mix the dry ingredients.
  2. Add the butter and make a farofa with your fingertips.
  3. Add the egg and, with a circular motion, add the dough to the container forming a ball.
  4. Cover the dough with plastic and refrigerate for 30 minutes.
  5. Forge the ovens for pies and drill holes in the dough with the aid of a fork.
  6. Bake at 180ºC for 15 minutes and allow to cool.

Filling

  1. In the pan, mix the SWEET WHEY with the cream and salt.
  2. Bring to a boil, always stirring. When boiling begins, remove from heat and add the butter.
  3. Add the nuts and mix. Distribute the filling, still hot, in the masses.

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