Nochmal shortbread, diesmal von Nigel Slater:
hazelnuts 100g, skinned
butter 125g
icing sugar 50g
vanilla extract a couple of drops
plain flour 75g
For the figs:
figs 4
honey 4 tbsp
You will also need a 20cm round tart tin with a removable base.
Toast the hazelnuts in a shallow pan over a medium heat, tossing them around to encourage even browning. Using a food processor, grind to a coarse powder and set aside.
Lower the heat and let the figs cook down for 10 minutes to a thick, seedy jam
Melt the butter in a saucepan, then, watching it carefully, let it sit over the heat for 5 minutes or so, until it has turned pale amber and the sediment has browned. Transfer to a bowl and place it in the fridge to cool.
When the butter has hardened – it won’t take long – put it into the bowl of a food mixer with the sugar and vanilla extract and beat until thick and creamy. Fold in the flour and most of the hazelnuts. Transfer to the baking tin and press flat. Dust the reserved hazelnuts over the top and bake for about 25-30 minutes.
For the figs, cut them into segments then put them into a small pan with the honey and bring them to the boil. Lower the heat immediately and let the figs cook down for 10 minutes to a thick, seedy jam. Serve, warm, with the shortbread cut into 8 pieces.
Die Feigen könnte man natürlich auch weglassen.
