Caramel Crescents

For the caramel, melt the fine granulated sugar in a pan to make light caramel. Pour onto an oiled baking sheet, baking parchment or baking mat and allow to cool. Break into pieces and grind into fine caramel powder using a moulinette. To make the shortbread, place all the ingredients in a bowl or on a work surface with 120g of the caramel powder (set aside remaining amount to finish). Mix by hand and quickly work into a shortcrust pastry. Cover with plastic wrap and let rest in refrigerator for 2 to 3 hours. Roll out dough on floured work surface or between two baking mats with a rolling pin. Sweep off excess flour with a flour whisk or brush before cutting. Cut out crescents. Brush one side of the crescents with egg and dip or sprinkle them in the remaining caramel powder. Place on prepared baking sheet and bake in preheated oven at 165 to 175 °C for 9 to 11 minutes until light brown on sight.

Preparation Tip:

The crescents make an excellent garnish for ice cream creations. Caramel sugar, which was not used, you can use instead of granulated sugar for the next dough. But it is also suitable for sweetening tea.

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