Feuilletine

• Preheat your oven to 165C / 330F (fan off) 155C / 295F (fan on). Line two large half sheet baking trays with silicone baking mats. You can use baking paper, just spread it out thin and pop it in the oven as quickly as you can before the moisture causes the paper to warp.
• Cream butter, sugar and egg - Add the softened butter and sugar into a medium sized mixing bowl and use a whisk to combine until it’s well combined. Then add the egg and vanilla extract and whisk in until well combined. It will look curdled.
• Add dry ingredients - Mix in the flour and baking powder until a smooth paste forms.
• Bake - Divide the mixture between the two baking trays and use an offset spatula or spoon to spread as evenly and thinly as you can. Bake each tray one at a time for 14-15 minutes or until a deep golden color. Keep a close eye on it so it doesn’t burn!
• Storage - Once the Feuilletine is baked, let it cool completely, then break up into fairly large pieces. Store in an airtight container or zip lock bag until ready to use. This will keep it crisp and fresh.
• How to use - Feuilletine will stay crisp when its used with fat based mixtures like Nutella, nut butters or chocolate. It will not retain its crisp with high moisture mixtures or things that are very liquid based. Things like cream for example. I used this inside my Ferrero Rocher Tart to mimic the crunch of biting into one of the bite sized chocolates. Experiment with it and see how you like to use it.