Melt-in-the-mouth caramel and olive oil or chocolate shortbread biscuits

Huile d'olive de Nyons PDO
Subtle flavour
Sablés fondants caramel-huile d'olive ou chocolat
Photo credit: Céline de Cérou
A PDO
Preparation
45 min
A PDO
Resting time
30 min
A PDO
Cooking time
20 min
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Recipes for children Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
  • 1 egg
  • 52 g Nyons olive oil PDO
  • 60 g of butter
  • 250 g of flour
  • 70 g icing sugar
  • 1 c. a teaspoon of vanilla powder
For the caramel:
  • 80 g of single cream
  • 15 g Nyons olive oil PDO
  • 100 g sugar
For the chocolate:
  • 100 g dark chocolate
  • 10 cl of single cream
  • 1,5 c. tablespoon of Nyons olive oil PDO

Tip

Choose PDO olive oil from Nyons (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes.Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, AOC Languedoc olive oil, or a French olive oil from the Cailletier or Grossane varieties...

Instructions

  • Make the caramel: melt the sugar in a saucepan without stirring. Heat the single cream in a second saucepan.

  • Remove from the heat, add the cream to the deep golden caramel, then return to the heat for a few minutes until the mixture thickens (the caramel should coat the spoon).

  • Remove from the heat and add the Nyons olive oil (PDO). Stir with a spatula. Pour the caramel into a bowl, leave it to cool slightly, then transfer it to a piping bag. Set aside in a cool place.

  • Prepare the chocolate ganache: grate or roughly chop the chocolate. Heat the single cream and pour it over the chocolate. Add the Nyons olive oil PDO, then stir gently. Pour into a piping bag and set aside at room temperature.

  • Prepare the shortbread: using your fingertips, rub together the butter and Nyons olive oil (PDO) with the flour; add the icing sugar and vanilla powder, mix together, then finish by stirring in the egg. Mix again until you have a smooth dough. Cover with cling film and place in the fridge for 30 minutes.

  • Preheat the oven to 180°C. Take the shortcrust pastry out of the fridge and roll it out on a floured work surface to a thickness of about 3 mm. Cut out the shortcrust pastry using large cookie cutters. Use mini cookie cutters to make a hole in the centre of half the biscuits.
  • Place the biscuits on a baking tray lined with baking paper, then bake for about 15 minutes (keep a close eye on them whilst they’re baking – they mustn’t turn brown). Leave them to cool on a wire rack.
  • Fill the whole biscuits with caramel or chocolate using a piping bag. Dust the biscuits with holes with icing sugar, then place them on top of the whole biscuits, pressing down gently.

Tip

Choose PDO olive oil from Nyons (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes.Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, AOC Languedoc olive oil, or a French olive oil from the Cailletier or Grossane varieties...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

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