for 20 pieces

Dough

200 g	half-white flour
100 g	sugar
1 pinch	salt
80 g	butter, cut into pieces, cold
1	fresh egg, beaten

Walnuts

125 g	sugar
3 tbsp	water
100 g	walnut kernels, coarsely chopped
1 dl	full cream
1 tbsp	liquid honey

To serve

¼ tsp

sea salt

How it's done

Dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Shape the dough into a roll approx. 4 cm in diameter. Cover and chill for approx. 30 mins.

Walnuts

Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts, pour in the cream, simmer over a low heat until the caramel has dissolved, reduce for approx. 5 mins. Mix in the honey, remove the pan from the heat, leave to cool.

To shape the biscuits

Cut the roll into slices approx. 1 cm thick, place on a baking tray lined with baking paper.

To bake

Approx. 12 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave the biscuits to cool on a rack.

To serve

Spread a dollop of caramel in the middle of each biscuit, sprinkle with fleur de sel.

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