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Belgian caramel biscuits

Name: Belgian caramel biscuits
Prep time: 40 min
Cook time: 15 min
Cuisine: Other
Ingredients: For the dough:; 300 g Mix Pâtisserie; 150 g sugar beet syrup; 200 g butter; 1 pinch/es of salt; 1 tsp cinnamon; 12 g baking powder

52-55 min

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!

Cook

Preparation

in 40 minutes

Cooking

in 12-15 minutes

Temperature

180 °C

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.

Ingredients

For the dough:

300

Mix Pâtisserie

150

sugar beet syrup

200

butter

pinch/es of

salt

tsp

cinnamon