Caramel Nut Cocoa Shortbread

First soften the butter at room temperature, then add the powdered sugar and mix well

Add the egg liquid and continue to mix evenly

Sift in the low-gluten flour and cocoa powder and stir into a dough

Put a 2.5CM half row of serrated nozzles into a piping bag, and then put the cocoa dough

Line a baking sheet with absorbent paper, arrange each group into two rows, and trim the edges neatly! Preheat the oven to an actual temperature of 170 degrees, then bake it at 160 degrees for about 12 minutes

Place the wrapped walnuts into the baking pan and bake in the oven at 100 degrees for about 8 minutes

Add maltose and light cream to the milk pot, first heat it over medium-low heat to 80 degrees to make cream maltose syrup

Use another small pot to add water to the white sugar and stir evenly. Boil it until it turns into a light caramel color. Add it to the creamy maltose syrup. Heat to 115 degrees, turn off the heat, add butter and stir evenly

Then add all the nuts and mix well

Place the stirred caramel nuts on top of the baked biscuits while they are still hot. Turn the oven on to 150 degrees and place in the middle layer to bake for another 5 minutes

Soak the cranberries in rum and place them on the surface. Melt the white chocolate and put them into a piping bag for surface decoration

Take a photo, it’s as beautiful as a gem!

Come and try one!

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