Sandy Strip

Directions

1. 1

   Step 1

   

   Take the butter out of the refrigerator 30 minutes before preparation so it softens at room temperature. Sift the flour. Prepare bowls of different sizes, a mixer, a rolling pin, a piping bag with a narrow tip, a baking sheet, and parchment paper.

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2. 2

   Step 2

   

   Place the softened butter in a deep bowl. Add the powdered sugar to it. Beat, gradually increasing the mixer speed, for 5–7 minutes until a fluffy, creamy mass forms.

3. 3

   Step 3

   

   Break the egg into the butter mixture, beat everything for another 2–3 minutes at high speed until smooth.

4. 4

   Step 4

   

   Combine the sifted flour, baking soda, salt, and vanillin in a clean bowl, mix everything well. Gradually add the flour mixture to the butter mixture, mixing everything at low mixer speed. Bring the dough to a uniform, pliable consistency.

5. 5

   Step 5

   

   Cut two sheets of parchment paper measuring 30 x 40 cm. Spread one sheet on the table, place the dough on it. Slightly flatten it with your fingers and cover with the second sheet. Roll out the dough across the entire width of the sheets. Transfer it together with the paper to a board or tray and place in the refrigerator for 1 hour.

6. 6

   Step 6

   

   Preheat the oven to 200 °C. Remove the chilled dough and transfer it to the baking sheet together with the parchment paper.

7. 7

   Step 7

   

   Remove the top sheet of paper from the dough and place the baking sheet in the oven. Bake the crust for 15 minutes until bright golden. Carefully transfer it to a board or rack, cover with a towel, and cool to room temperature.

8. 8

   Step 8

   

   Cut the crust in half crosswise. Place one half on a board or tray. Spread it evenly with strawberry jam. Cover with the second half of the crust, pressing it down slightly. Cover the preparation with plastic wrap and place in the refrigerator for 2 hours.

9. 9

   Step 9

   

   Break the white chocolate bar into small pieces, place them in a bowl suitable for the microwave. Add 3 tsp of vegetable oil to them. Melt the chocolate in 3–4 intervals of 30–40 seconds, stirring the mixture thoroughly after each heating.

10. 10

    Step 10

    

    Break the dark chocolate into pieces, place it in a similar but clean bowl. Add 1 tsp of vegetable oil. Melt the chocolate pieces in 2–3 intervals of 20–30 seconds, stirring well between heatings. Let the dark chocolate cool slightly and place it in a piping bag.

11. 11

    Step 11

    

    Remove the chilled crust with filling, remove the plastic wrap. Cover the surface of the preparation evenly with white chocolate. Let it set for 2–3 minutes.

12. 12

    Step 12

    

    Using the piping bag, apply thin lines of dark chocolate on the surface of the crust, spaced 4–5 cm apart. Run a toothpick or thin skewer perpendicular to the chocolate lines across the surface to create a light "zigzag" pattern.

13. 13

    Step 13

    

    Carefully trim the edges of the preparation, straightening them to right angles. Cut it into 8 rectangular pastries approximately 4 x 9 cm in size.

    TipTo prevent the chocolate glaze from cracking, cut the pastries with a hot, dry knife.

14. 14

    Step 14

    

    Mix the crumbs left after cutting and mix them with the gold.

15. 15

    Step 15

    

    Pour condensed milk onto the serving plate, place the sandy strip, and sprinkle with golden crumbs.