Praline Shortbread

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Optional: use a silicone mat for easy cleanup.

2. 2

   Whisk together the flour, granulated sugar, and brown sugar in a medium bowl.

   Tip: Make sure to sift the mixture to ensure it's well combined.

3. 3

   Add the unsalted butter and caster sugar to a large bowl. Beat with an electric mixer until the mixture resembles coarse breadcrumbs.

   Tip: Use a slow and steady speed to avoid the butter melting.

4. 4

   Add the egg yolks one at a time, beating well after each addition.

   Tip: Make sure to scrape down the sides of the bowl to ensure all ingredients are incorporated.

5. 5

   Add the vanilla extract and beat until combined.

   Tip: Aim for a smooth, even consistency.

6. 6

   Gradually add the flour mixture to the wet ingredients, beating until a dough forms.

   Tip: Be patient and don't overmix the dough.

7. 7

   Stir in the sesame seeds and praline syrup.

   Tip: Use a gentle touch to avoid crushing the sesame seeds.

8. 8

   Roll out the dough on a floured surface to a thickness of about 3mm.

   Tip: Make sure to keep the dough even and consistent.

9. 9

   Cut into desired shapes using a cookie cutter.

   Tip: Gently press the cutter into the dough to avoid crumbling.

10. 10

    Bake for 20-25 minutes or until the edges are lightly golden.

    Tip: Keep an eye on the shortbread during the last 5 minutes of baking to avoid overcooking.