Can I make a crispy base with syrup, nuts, biscuits and butter?!

Question:

Can I make a crispy base with syrup, nuts, biscuits and butter?

I want to bake a light base to top with strawberries and cream, that includes something like chopped nuts, crunchy biscuits or syrup. Or have you any suggestions. Thanks.

Additional Details

2 days ago
Hey Lushlips, where me recipe then? Or did I forget to say that that's what I wanted.Lol

Answers: 2 days ago
Hey Lushlips, where me recipe then? Or did I forget to say that that's what I wanted.Lol I would crush up the biscuits and mix them with the nuts. Then melt some butter and syrup in a saucepan over a low heat until melted and add the chopped nuts and biscuits. Pour this into your baking tin and leave to cool before adding your topping. Good luck! mmm that sounds great lol and chewy to xx butter syrup and digestive biscuits. heat butter first.add next two once butter has melted. yum! 1 1/2 c. flour
1c. sugar
2/3 c. butter
mix together it will be quite crumbly.. you may also add nuts just add a tablespoon of extra butter for 1/2 cup nuts.. turn out into your baking dish press ever so lightly to hold shape after cooking and bake at 350 till brown ... Melt some butter and mix it with crushed nuts and chopped nuts.Put it ievenly nto a flat container. It will set in the refrigerator. nectarine-pecan cookie tarts
Servings: Makes 8.


Ingredients:

Cookie crust:
1/3 cup coarsely chopped pecans
1/4 cup sugar
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Pecan topping:
1/4 cup coarsely chopped pecans
2 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 large egg white

Nectarines and glaze: **
4 firm but ripe unpeeled nectarines, halved, pitted

1/3 cup apricot preserves
1 tablespoon water

preparation:

For crust:
Finely chop pecans with sugar in processor.
Add flour and salt; process 30 seconds to blend.
Add butter; process just until clumps form.
Gather dough together; flatten into rectangle.
Wrap in plastic; chill 30 minutes.
Line large rimmed baking sheet with parchment paper.
Roll out dough on lightly floured work surface to generous 12x10-inch rectangle.
Trim edges just to even sides.
Cut dough into eight 5x3-inch rectangles.
Transfer rectangles to prepared baking sheet, spacing 1 inch apart.
Chill while preparing topping.

For pecan topping:
Preheat oven to 375°F.
Combine pecans, sugar, and butter in processor.
Process until pecans are very finely chopped.
Add egg white and process until well blended.
Divide pecan topping equally among dough rect-angles; spread to within 1/4 inch of edges.
Bake until pecan topping is set but cookies are still pale, about 10 minutes.
Remove cookies from oven; maintain oven temperature.

Meanwhile, prepare nectarines and glaze:
Thinly slice nectarine halves, keeping slices from each half together.
Arrange 1 nectarine half atop each cookie, fanning slices decoratively.
Return to oven and bake until cookies are light golden around edges, about 10 minutes.
Transfer baking sheet with tarts to rack.

Bring apricot preserves and 1 tablespoon water to simmer in heavy small saucepan.
Strain glaze through sieve set over bowl.
Brush glaze over nectarine slices.
Cool tarts completely on baking sheet.
(Tarts can be made 6 hours ahead.
Let stand at room temperature.
Rewarm any remaining glaze and brush over tarts before serving, if desired.)

Makes 8

**can substitute strawberries for nectarines.

Hope this helps. enjoy.

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