BRETON SHORTBREAD BASE

1. Sieve the flour and baking powder, then set it aside.
2. Beat the butter, sugar, and salt until completely smooth.
3. Slowly add the egg yolks to the butter mixture while continuing to mix.
4. Lastly, add the sieved flour and baking powder and mix until the ingredients just come together as a dough.
5. Press the dough into an even, flat square, wrap in plastic wrap, and chill in the refrigerator for a minimum of 2 hours
6. Meanwhile, grease 15 egg rings with vegetable oil spray and place them onto a lined baking tray.
7. Heat the oven to 170°C, fan forced.
8. On a lightly floured workbench, roll out the chilled dough until it is approximately 8mm in thickness.
9. Using a 70mm round cutter, cut out 15 discs and place them into the prepared egg rings.
10. Bake in the preheated oven for approximately 10 minutes, or until golden-brown in colour.

NUTTY CARAMEL FILLING

1. Heat the oven to 160°C, fan forced.
2. Place the butter, brown sugar, and vanilla into a saucepan over an induction cooktop on setting 4 and gently heat until the butter is completely melted.
3. Add the condensed milk and whisk continuously over the heat for 4-5 minutes.
4. Remove from the heat, add the roasted peanuts and mix through.
5. Divide the nutty caramel filling evenly between the 15 egg rings, pouring it over the Breton shortbread bases, then bake in the preheated oven for 8 minutes.
6. Allow to cool completely at room temperature.

CHOCOLATE TOPPING

1. Place the chocolate into a saucepan and heat over an induction cooktop on setting 4 until half melted. Transfer the partially melted chocolate into a bowl and set aside.
2. In a separate saucepan, immediately combine the cream together with the glucose and bring to the boil.
3. Pour the hot liquid over the partially melted chocolate and whisk until completely melted and combined.
4. Transfer into a small bowl, then holding the Breton shortbread bases, dip the nutty caramel fillings into the chocolate topping to coat.

Notes:

• If the chocolate topping is too thin, allow it to stand for 10-15 minutes at room temperature to thicken slightly.
• Store at room temperature for up to 3-5 days.
• This recipe can be halved with no changes to the method.