Twix

يحيى الكافيCuisinier

Ingrédients

• 2 cups of flour
  2 cup
• 1/2 teaspoon baking powder
  0.5 teaspoon
• 10 tablespoons of butter
  10 tablespoon
• 3/4 cup powdered sugar
  0.8 cup
• 1 egg
  1 piece
• 1 teaspoon liquid vanilla
  1 teaspoon
• 1 tablespoon cold water
  1 tablespoon
• A pinch of salt
  1 pinch
• 1 1/2 cups of sugar
  1.5 cup
• 2 tablespoons of water
  2 tablespoon
• 1/2 cup liquid cream
  0.5 cup
• 1 tablespoon of butter
  1 tablespoon
• 1/2 teaspoon vanilla
  0.5 teaspoon
• Liquid chocolate for decoration
  1

Mesures

1. 1

   Preheat the oven to 180 degrees Celsius.

   5 minutes
2. 2

   Line a rectangular mold with parchment paper.

   Matériel requis:

   🍳

   Baking Mold

   5 minutes
3. 3

   For the dough, place the flour, baking powder, and salt in a food processor and run for a few seconds to mix the ingredients, then add the sugar and butter and run the machine until it resembles breadcrumbs. Add the egg, vanilla, and water through the opening while running and continue until the dough comes together (do not run for too long).

   Matériel requis:

   🍳

   Food Processor

   10 minutes
4. 4

   Place the dough in the mold and press it down with your hand to form an even layer, then prick the dough with a fork.

   5 minutes
5. 5

   Cut the dough inside the mold into strips 2 cm wide.

   5 minutes
6. 6

   Bake for 15 minutes until golden brown, remove the dough from the oven and let it cool in the mold.

   Matériel requis:

   Four

   15 minutes
7. 7

   For the toffee, place the sugar and water in a pot over medium heat until it becomes caramel, add the cream and stir with a wooden spoon to form a smooth toffee sauce, then add the butter and stir.

   Matériel requis:

   Marmite

   Cuillère en bois

   10 minutes
8. 8

   Spread the toffee over the baked dough and let it cool completely, then cut the pieces and coat them with chocolate and serve.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques