West African Nut Pastry 2

Ingredients

• 250 gflour
• 150 gnuts — chopped
• 100 gbutter
• 100 gsugar
• 1egg

Method

1. Start by taking the butter (100 g) out of the refrigerator to soften at room temperature. This will make it easier to incorporate into the dough later. Crack the egg (1) into a small bowl and let it come to room temperature as well. This ensures even mixing and prevents the dough from becoming too stiff.
2. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Mix these dry ingredients thoroughly with a whisk or fork to ensure the sugar is evenly distributed throughout the flour. This step is crucial for achieving a consistent sweetness in the pastry.
3. Chop the nuts (150 g) into small, even pieces using a sharp knife. You want the pieces to be small enough to distribute evenly throughout the dough but large enough to provide a satisfying crunch. Set these aside for later use.
4. Add the softened butter to the bowl with the flour and sugar mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This technique helps to create a tender, flaky pastry.
5. Make a well in the center of the flour mixture and pour in the room temperature egg. Gently mix the ingredients together with a wooden spoon or your hands until a dough forms. Be careful not to overwork the dough, as this can make the pastry tough.
6. Incorporate the chopped nuts into the dough by folding them in gently. Ensure they are evenly distributed throughout the dough. This step adds texture and flavor to the pastry.
7. Preheat your oven to 180°C (350°F). While the oven is heating, roll the dough into small balls, about the size of a walnut, and place them on a baking sheet lined with parchment paper. Leave enough space between each ball to allow for spreading during baking.
8. Bake the pastries in the preheated oven until they are golden brown and firm to the touch, which should take about 15-20 minutes. The aroma of toasted nuts and butter should fill your kitchen, indicating they are ready.
9. Remove the pastries from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This cooling step helps the pastries set and develop their final texture.
10. Once cooled, serve the West African Nut Pastry 2 on a platter. They are best enjoyed at room temperature, allowing the flavors to fully develop and the texture to remain crisp.