Little Praline Rings
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 300 g | Soft Butter | 1¼ cup |
| 225 g | Icing Sugar | 2⅛ cups |
| 175 g | Egg | 3 eggs |
| 500 g | Laucke Bettong Flour | 3⅛ cups |
| PRALINE MIXTURE | ||
| 105 g | Sugar | ½ cup |
| 40 g | Water | 2 tbsp |
| 30 g | Hazelnut Meal | ¼ cup |
Method
Preheat oven to 180°C - 200°C.
Cream together the butter and icing sugar until smooth.
Add the egg.
Fold in the Laucke Bettong Flour.
Fold in the Praline mixture.
Using a star tube, pipe out small rings on a prepared baking tray.
Baking temperature – 180°C - 200°C.
Baking time 8 to 12 minutes.
When cold dip half into chocolate. Take care not to be excessive.
Praline Mixture
Boil sugar and water for 5 minutes without stirring.
Allow to cool for 5 minutes, and add to step four with the Hazelnut Meal.
