Ingredients for short crust pastry:
Butter 4 ounce or 100 grams
Sugar 2 ounce or 4 tbsp
Egg yolk 1
Maida 6 ounce or 12 tbsp heaped
Butter scotch filling:
Sugar 1/2 cup
Water 2 tbsp
Tetra pack cream 200 grams
Walnuts (chopped) 1 cup
Chocolate toping:
Dark cooking Chocolate 4 ounce
Tetra pack cream 1/2 cup or 1/2 pack
Butter 2 tbsp
Vanilla essence 1 tsp
Method:
Beat the butter very well then add sugar and beat it, now add 1 egg yolk and beat it well until it is light and fluffy.
Now add maida and beat it for about 30 sec, until it is in shape of bread crumbs, then stop the beater and knead it (with soft hands), if necessary add 1 tbsp of chilled water. Then put this dough in plastic bag in fridge for some time so that it gets set. Then take 8 x 8 inch square pan and place the foil paper in it and grease it. Then take out the dough from plastic bag, place it in the pan and spread it with hand evenly. Bake it for 20 minutes at 180 0c. After baking allow it to cool (do not take out the crust from pan)
Method for butter scotch fillling:
Take a pan, put sugar and water in it and caramelize it (means cook it until it gets a light goldnish color) , then add tetra pack cream and cook it (for about 2 minutes) until it is in a form of thick creamy sauce.(use wooden spoon for cooking). Now add chopped walnuts and mix it, and turn off the flame, pour it on short crust pastry, spread it and put it in fridge so that it gets set
Add tetra pack cream in cooking chocolate and melt it. Then add butter in it, when it is mixed with chocolate, remove it from the flam and add vanilla essence and mix it.
Method for chocolate toping:
Now take out the short crust pastry from fridge, if butter scotch filling is set, then spread the chocolate filling on it evenly and again keep it in fridge for 30 minutes so that it gets set.
Take out it from fridge, remove the pan, and also remove the foil paper carefully. Cut small squares. (you can also store it in an air tight box), enjoy delicious butter scotch squares.
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