I always like the rich flavor of caramel biscuits. I refer to the recipe of Belgian caramel biscuits. After adding some cinnamon, it tastes better! Reference component: 16 blocks
Add 15ml of sugar to the sugar, heat it to a reddish medium and medium heat. Turn off the heat and add 25ml of hot water to stir evenly. Allow to cool.
Mix caramel water, oil, salt, cinnamon and sifted low-gluten flour and baking soda into a ball
The dough is kneaded to a thickness of 0.5 cm, pressed with a mold and placed on a baking sheet with oiled paper.
The oven is preheated for 180 minutes at 180 degrees.
Put in the baking tray, the middle layer, fire up and down 180 degrees, 15 minutes
1. Be quick when you put in hot water and be careful to be splashed. 2. Always observe the color of the biscuits, and it will be baked in red.