To incorporate the pink pralines into the shortbread I whizzed them up in the food processor to a coarse powder. I will warn you now that if you give this a go it will make a terrible racket, the neighbours must have wondered what on Earth I was doing! The pralines need a good 5 minutes or so on full power to pulverise them, of course this depends on how powerful your machine is and the sharpness of the blade. I still ended up with a few chunks but this is fine for a bit of extra texture.
The good news is that when baked into shortbread the pink pralines now taste good, the food colouring after taste is toned down by the biscuit dough and they come out a pretty pink colour. You don't need to go to France to buy pink pralines, there are several places selling them online. This is good news for me as I only have a few left in the packet and I want to make this shortbread again, and one day I will make the pink praline tart too.
Ingredients - makes around 24 depending on cutter size
150g pink pralines
100g caster sugar
300g plain flour
- Preheat the oven to 180C
- In a food processor whizz the pink pralines to a coarse powder then transfer to a bowl
- Add the sugar, butter and flour to the processor and whizz until you get a sandy texture, return the pralines to the processor and keep processing until a dough ball forms. Turn of the processor and bring the dough together by hand.
- Roll out on a lightly floured surface to just under 1cm thick and cut out shapes. I used a 7cm flower shaped cutter.
- Transfer to a non stick baking tray or a tray lined with greasproof paper and bake for 15 minutes until just firm to the touch. Cool on a wire rack.