I don’t really know what it is that I think is the best thing about this scrapbook. The nutty taste, the chewing resist from the hazelnut crusher or the perfect clumsiness. It might just be all three things together that make this scrapbook one of the best I’ve ever tasted.
The recipe is baked in a circular spring shape with a diameter of 20 cm, giving 6-8 generous pieces.
150 g butter
2 cups powdered sugar
1.5 dl brown brown sugar sprinkle
2 teaspoons vanilla sugar
1 pinch of salt
1.75 dl wheat flour
1 dl hazelnut crusher (important that it is from roasted hazelnuts otherwise the taste becomes too messy)
100 g of dark chocolate
1 cup whipped cream
hazelnut crusher for garnish
- Set the oven to 175 degrees (upper and lower heat).
- Melt the butter and let it cool down.
- Mix all ingredients, including the butter, in a bowl of gentle movement just until everything blends into a smooth batter.
- Pour the batter into a mold that you lined with baking paper.
- Bake the scraper cake in the middle of the oven for about 20 minutes.
- Allow the cookie to cool completely in the refrigerator before topping with chocolate glaze.
- You can easily make the glaze by roughly chopping the dark chocolate and placing it in a heat-resistant bowl. Heat the cream in a saucepan just until it is about to begin to boil. Pour the hot cream over the chocolate and stir to a smooth and fine glaze.
- Spread the glaze over the scrapbook and garnish with hazelnut.
- Leave the cookie in the refrigerator for at least 4 hours before serving. Ideally overnight, it is the best.