Caramel Cookies

Overview

I liked Lotus's caramel biscuits and wondered if I could make the same taste, so I made my own caramel syrup and tried to make it. After adjusting the recipe three times, I finally got a satisfactory taste.

Tags

• baking
• children
• breakfast
• afternoon tea
• brown sugar
• egg
• low gluten flour
• unsalted butter
• baking soda
• caramel syrup
• cinnamon powder
• salt

Ingredients

Steps

1. 1 Let the homemade caramel syrup cool and set aside. Please see my other recipe for the recipe.

   

2. 2 When the butter is softened at room temperature, beat it with a whisk until smooth.

   

3. 3 Add the beaten egg liquid in portions and beat evenly.

   

4. 4 Weigh 50g of caramel syrup, add it to butter and stir evenly.

   

5. 5 Add brown sugar and mix well. (The large particles inside the brown sugar must be crushed with a rolling pin in advance, otherwise there will be particles in the baked biscuits, which will affect the taste)

   

6. 6 Sift in the flour, baking soda, cinnamon and salt. (Cinnamon powder adds flavor, you don’t have to add it if you don’t have it)

   

7. 7 Knead the dough, cover with plastic wrap and refrigerate for 10 minutes. (The dough with syrup will be very sticky, so you can wear gloves when operating)

   

8. 8 Take out the dough, cover it with plastic wrap and use a mold to shape it, then place it in the freezer of the refrigerator for about 1 hour.

   

9. 9 Take out the hardened dough and cut it into rectangular slices about 0.5cm thick with a knife.

   

10. 10 Place the cookie sheets on the baking tray, with a distance of about 1-1.5cm between each one. Preheat the oven in advance to 170 degrees, middle layer, for about 12 minutes. If you like a softer flavor, bake for 8-9 minutes.