- Type 00 flour 280 grams
- Butter 180 grams • 717 kcal
- Brown sugar 100 grams
- Cream 20 grams
- Sugar to decorate as much as is needed
- Salt 1 pinch • 1 kcal
Caramel biscuits are a perfect dessert to accompany five o'clock tea, as per English tradition. A delicious and tasty recipe, which is made in different variations also in other countries, such as Holland. Rich in butter, caramel biscuits are prepared without the addition of eggs: they leave in the mouth the enveloping and slightly salty taste of caramel sauce, such as Breton ones. You can serve them as a snack together with tea, coffee or a good herbal tea, but also as a dessert after a meal, perhaps accompanied with a fresh lemon cream.
How to prepare caramel biscuits
Cut the butter into cubes and keep it out of the refrigerator. In a thick-bottomed pan, put the sugar (1) to caramelize with a spoonful of water.
Do not turn it over, but let it turn brown (2).
When the caramel is ready, heat the cream and add it to the caramel carefully (3). Add the salt.
Remove from the heat and add the butter to the sauce (4).
Stir constantly because the butter will have to mix perfectly with the sauce (5).
Pour the sauce obtained in the flour and begin to knead. You will get large lumps first (6), but if you continue you will get a homogeneous paste.
Form a sausage and roll it in the coating sugar (7). Refrigerate for 4 hours, or better for a whole night.
Cut the biscuits about 4 mm high (8), place them on a baking tray and bake them in a hot ventilated oven at 180° C for about 12 minutes, or until the biscuits appear golden brown. Let them cool before serving.
You choose whether to cut thicker cookies, such as English shortbread, or slightly thinner: in this case, reduce the cooking time by a few minutes.
If you want you can add aromas such as cinnamon, vanilla or lemon zest to the recipe: in this way you will get more fragrant biscuits.
If you love the taste of caramel, try the recipe for toffee, or that of panna cotta with caramel.
You can preserve your caramel biscuits under a cake glass bell for 3-4 days, or tightly closed in an airtight container.