Shortcrust Pastry

  • 120 grams (4.25 ounces) butter (with at least 82% fat content)
  • 240 grams (8.45 ounces) flour
  • 90 grams (3.15 ounces) powdered sugar
  • 1 egg
  • 30 grams (1.05 ounces) hazelnut or almond flour
  • pinch of salt
  • vanilla to taste

Toffee Filling

  • 100 grams (3.55 ounces) sugar
  • 100 grams (3.55 ounces) cream (33%)
  • 50 grams (1.75 ounces) butter
  • 40 grams (1.40 ounces) milk chocolate
  • 2 grams (0.05 ounces) gelatin
  • pinch of salt


  • Mixer

    Essential for achieving the perfect crumbly texture in your shortcrust pastry. **Tip**: Avoid over-mixing to maintain that flaky bite.

  • Baking sheets

    Use non-stick sheets or line with parchment paper to prevent sticking. **Tip**: Silicone mats offer an eco-friendly alternative!

  • Blender

    For a smooth and velvety toffee filling. **Tip**: Invest in a high-speed blender to flawlessly mash all ingredients.

  • Cookie cutter

    A 10 cm (3.9 inch) diameter cutter ensures uniform cookies. **Tip**: Dip the cutter in flour to prevent dough from sticking.


Step 1

For the shortcrust pastry:
In a mixer bowl, mix 120 grams (4.25 ounces) room temperature butter, 240 grams (8.45 ounces) flour, 30 grams (1.05 ounces) hazelnut or almond flour, 90 grams (3.15 ounces) powdered sugar, and a pinch of salt until the mixture is crumbly. Make sure your butter is at room temperature for easier mixing.
Add 1 egg and mix until the dough just starts to form. Knead the dough quickly with your hands until smooth. Avoid overworking the dough as it can become tough.
Roll out the dough between two sheets of parchment paper to a thickness of 3-4 mm (0.15 inch). Place the dough in the freezer for at least 30 minutes. Chilling the dough helps in retaining its shape while baking.
Preheat the oven to 160°C (320°F).
Using a cookie cutter, form cookies with a diameter of 10 cm (3.9 inches). Bake the cookies for 10-12 minutes or until golden. Let them cool completely on a wire rack before refrigerating. Keeping them cool ensures they maintain their crisp texture.

Step 2

For the toffee filling:
In a saucepan, combine 100 grams (3.55 ounces) sugar and 100 grams (3.55 ounces) cream (33%). Cook over medium heat until it turns into caramel; this should take about 5-7 minutes. Stir frequently to prevent burning.
Remove from heat and add 40 grams (1.40 ounces) milk chocolate and 2 grams (0.05 ounces) pre-soaked gelatin, along with a pinch of salt. Blend the mixture until smooth, then strain it to remove any lumps. Straining ensures a silky smooth texture.
Let the mixture cool to 35-40°C (95-104°F).
Add 50 grams (1.75 ounces) room temperature butter and blend again until smooth. Allow the filling to stabilize for at least 4 hours. Proper stabilization prevents the filling from oozing out.

Step 3

Place a generous amount of toffee filling on a cookie and cover it with another cookie. Note: The filling is stable even without the gelatin, so you can skip it if desired. For best results, store the cookies in an airtight container in a cool place.


These delectable toffee-filled pastries are perfect for any occasion! Serve them fresh out of the oven with a scoop of vanilla ice cream for a **hot and cold extravaganza** 🍦 or enjoy with a cup of your favorite afternoon tea. ☕️

Turn them into an eye-catching dessert platter by dusting them with powdered sugar and adding a drizzle of caramel sauce. 🍮 For a festive flair, decorate each pastry with colorful sprinkles or edible gold flakes. 🎉

If you’re planning a cozy movie night, pair these cookies with warm milk or hot chocolate for an ultra-comforting treat. 🥛🍫 The combination of buttery shortcrust and gooey toffee with a hint of chocolate will leave everyone asking for more!


Gluten-Free Version 🌾🚫: Replace the regular flour with a gluten-free flour blend and ensure your hazelnut or almond flour is certified gluten-free. Follow the same steps, and voilà, your gluten-free guests are in for a treat!

Vegan Version 🌱❤️: Swap out the butter for vegan butter and the cream for coconut cream. Use vegan chocolate and skip the gelatin, relying on the natural thickening from the other ingredients. The result is a mouth-watering, plant-based delight!


  • Why did my shortcrust pastry turn out tough?

    This can happen if the dough is over-kneaded or too much flour is added. Handle the dough gently and minimize kneading for a tender crust.

  • Can I make the dough ahead of time?

    Absolutely! Prepare the dough and refrigerate it for up to 2 days or freeze for up to a month. Just thaw in the fridge before using.

  • How do I know when the caramel is done?

    The caramel should reach a deep amber color. Use a candy thermometer to ensure it reaches around 340°F (170°C).

  • Is there a substitute for hazelnut or almond flour?

    If nut allergy is a concern, replace with more plain flour or try sunflower seed flour for a nut-free option.

  • How can I get a smooth toffee filling?

    Blending the mixture well and straining it can make a big difference. It's worth the effort for that silky texture!

  • Can I add other flavors to the pastry?

    Feel free to experiment with adding zest of citrus fruits or spices like cinnamon to the dough for extra flavor.

Nutrition facts

Recipe Yield:10 cookies
Calories:Approximately 300-350 calories per serving
Calories (Min - Max):300 - 350
Total Fat:18g
Saturated Fat:11g
Total Carbohydrate:34g
Total Sugars:20g