* INGREDIENTS :
° 1/4 cup (fifty five g) unsalted butter
° 1/4 cup (fifty five g) sugar
° 15 ml (1 tbsp.) Water
° 0.5 ml (1/8 teaspoon) salt
° 25 g (1/4 cup) toasted and chopped pecans
° salt (optional)
° 300 g (2 cups) unbleached flour
° 1/four teaspoon (1 ml) salt
° 170 g (3/4 cup) unsalted butter, softened
° 160 g (3/4 cup) sugar
° 1 egg
° half teaspoon (2.5 ml vanilla
Line baking -sheet with silicone mat or paper-parchment.
In a small saucepan, carry the butter, sugar, water and salt to a boil. Cook with out stirring till the combination turns golden brown. Watch out for splashing. Quickly unfold the caramel at the baking sheet. Immediately sprinkle with pecans and fleur de sel, if desired. Let cool, then overwhelm into small portions.
In a bowl, integrate the flour and salt.
In some other bowl, cream the butter and sugar with an electric powered mixer. Add the egg and vanilla, then blend till nicely combined. At low speed, stir withinside the flour combination. With a timber spoon, upload the portions of caramel and blend nicely.
Shape dough into 2 rolls approximately five cm (2 inches) in diameter and wrap in plastic wrap. Refrigerate 2 hours, or till dough is firm. Freeze at this stage, if desired.
Put the grill on the middle of the oven. Preheaat oven 180 ° C (350 ° F). Line cookiie sheets with silicone mat or parchment paper.
Cut the rolls into slices five mm (1/four inch) thick and distribute them many of the baking sheets.
Bake, one sheet at a time, eight mins or till the shortbread simply starts to brown across the edges. Let cool at the baking sheet