West African Nut Pastry

Ingredients

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

Method

1. Begin by bringing the butter (100 g) to room temperature. This will make it easier to incorporate into the dough, ensuring a smooth and even texture. Crack the egg (1) into a small bowl and let it sit at room temperature as well.
2. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Mix them together thoroughly with a wooden spoon or your hands to ensure the sugar is evenly distributed throughout the flour. This will help create a consistent sweetness in the pastry.
3. Add the room temperature butter to the flour and sugar mixture. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This method helps to evenly distribute the fat, which is crucial for a tender pastry.
4. Coarsely chop the nuts (150 g) and add them to the mixture. Gently fold them in using a spatula or your hands, ensuring they are evenly dispersed. The nuts will add a delightful crunch and a rich, nutty flavor to the pastry.
5. Make a well in the center of the mixture and pour in the room temperature egg. Using a fork or your hands, gradually incorporate the egg into the mixture until a dough forms. The dough should be slightly sticky but hold together well when pressed.
6. Transfer the dough onto a lightly floured surface and knead it gently for about a minute until it is smooth and cohesive. Be careful not to overwork the dough, as this can make the pastry tough.
7. Preheat your oven to 180°C (350°F). While the oven is heating, roll out the dough to about 1 cm thickness on a floured surface. Use a pastry cutter or knife to cut the dough into desired shapes.
8. Place the cut pastries onto a baking sheet lined with parchment paper, leaving a little space between each piece. Bake in the preheated oven until the pastries are golden brown and firm to the touch, which should take about 15-20 minutes.
9. Once baked, remove the pastries from the oven and let them cool slightly on a wire rack. They should have a crisp exterior and a tender, nutty interior. Serve them warm or at room temperature, perfect for sharing around the table.