Belgian caramel biscuits


These crunchy caramel biscuits are a Belgian speciality, and with their light flavor they’re the perfect accompaniment with a cup of coffee (or simply when you need a mis-afternoon hit of sugar!


For the dough:
300 g Mix C - Mix Pâtisserie
150 g sugar beet syrup
200 g butter
1 pinch/es of salt
1 tbsp cinnamon
2 tbsp baking powder


  • Preheat the oven to 175°C (top and bottom heat setting) and line a baking tray with a sheet of baking paper.
  • Beat the sugarbeet syrup with butter, salt and cinnamon until frothy.
  • Mix the sieved flour with the baking powder and stir into the sugarbeet mixture.
  • Rest the dough in the refrigerator for 3 hours.
  • Roll the dough out on a surface dusted with flour and cut out star shapes.
  • Place the shapes on the baking tray and bake for 12 – 15 minutes.
  • Cool on a cooling rack.
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