ingredients:
150 g
Cake flour (or pastry flour)
125 g
Butter
1/5 tsp
Salt
50 g
Icing sugar (sifted)
½ tsp
Vanilla extract
20 g
Egg white
Bean scrap from 1 pod of Vanilla
Almond toffee filling
(enough for 2 batches of cookies)
60 g
Corn syrup (or glucose syrup)
60 g
Brown sugar
60 g
Butter (cut into pieces)
60 g
Sliced almond
Have ready 2 pieces - the silicone coated paper cut into 10 x 40 cm pieces.
Pour the corn syrup and sugar into a small pan, place over medium heat. When all the sugar melts put the butter into the pan. When the butter melts pour the sliced almond into the pan, stir quickly to cover the almond with the sugar mixture.
Pour (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZN3sKx1EzhaXAvg16E17-357sMTTogsTi2fEQfDISh8h4TtfZiaD0MH7u1wERsWe40AZ4RrMrWtaZVgL5xUjOJ-gWERZbyVKax0Mh9PzV63d25UqwFxs-c5rPITY2jXtH07j6voTQ2rl/s1600-h/Romias+au+chocolate+et+vanilla_2.jpg) the toffee into the paper and roll the toffee into a long cylinder and place the log into the baking sheet. Refrigerate the coffee for at least 1 hour before using.
Making the cookies:
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Scrap the beans from the vanilla pod and put them into the sifted icing sugar.
(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUL8Xko5O10EkTD9PcApZS7Pzz3NE56U-xcW1vEOiTvH09y3zEhIxe8cGocsrUcz6HzipmvZ6KrVhg8VujkSttOwoDHkt43Mt9vgXt9p2V9AbY_RkWkwwfEThJa08kuWkkXLzWcM0GWAKq/s1600-h/Romias+au+chocolate+et+vanilla_7.jpg)
Sift the flour and salt together.
Line the baking sheet with baking paper or Silpat.
Beat the butter until smooth then add the icing sugar and beat until the mixture is white and fluffy.
Mix in the vanilla extract then gradually add the egg white then beat to combine.
(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERwOJQ9ih2cXA_upmyFy-qJv6Bv8slbAMUh2sXnfg-rxjxuv3zmHL9mzzwNrpiejncxZUC8S3TP4_rvqiHFVR_FmrIAGOhxH8fNGGLvqq0v9e7aAhQn8zvoYsmwGXo28r_StTrZVZuL0G/s1600-h/Romias+au+chocolate+et+vanilla_8.jpg)
Pour the flour mixture into the bowl, using a spatula, gently fold the mixture together until combine.
Using (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5jnAZpGWqvFiWEoLQmN3mPvJarZp64mWA5hG5cmY24v19ejYVp7ZNQyOoKBUMD_6UsHgCD6y_xNuoavUkPatgpc8B6xkxdwEuCXq63d3Nf7j166AbIY-Q0iKoNKaMkpA6S7ZLCFblXuv/s1600-h/Romias+au+chocolate+et+vanilla_9.jpg) the cookie press, press the cookies into a disk with a hole inside.
Cut the toffee into the small disk (about 4mm high), and place into the middle.
Put the sheet in the fridge for 20 minutes, meanwhile preheat the oven to 170 °C
(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5W9wt80e4l5o-HVZpET3SYrOsQapplDzDNzlKUmjx8x-FCVZqrFq6pS9C-XgGQA8zljNSRE693E2kJVNCIXZuCjcp_3mHE9qb0LGADslx7rrsuXoawc69IHreOXzzU-OCbgZMX8YUlIvU/s1600-h/Romias+au+chocolate+et+vanilla_10.jpg)
Bake the cookies for 12-14 minutes, cool in the sheet for 5 minutes, then place the cookies on a wire rack to cool completely.
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Romias au vanilla, vanilla butter cookie with almond toffee
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