Belgian caramel biscuits

Tags: Fingerfood Vegetarian Cakes | Cookies World cuisine
13
74

These fine biscuits taste particularly good with a cup of hot coffee or tea!

Ingredients

250 g
150 g
sugar beet syrup
200 g
butter
1 pinch/es of
salt
1 tbsp
cinnamon
2 tbsp
baking powder

Preparation

  • Cream together the molasses, butter, salt and cinnamon.
  • Mix together the flour and baking powder, and stir into the mixture.
  • Leave the dough to stand in the fridge for 3 hours.
  • Roll the dough out on a floured surface.
  • Cut out rounds of the dough using a star-shaped or wavy-edge cutter.
  • Bake in the oven at 180° for 12–15 minutes and leave to cool on a wire rack.
  • The caramel biscuits will stay fresh in a biscuit tin for 2–3 weeks.

At a glance

Preparation time
40 min
Cooking / Baking time
12 min - 15 min
Temperature
180°C
Difficulty
medium

Nutritional information

per 100g
protein 2g
fat 28g
carbs 53g
kcal 477
kj 2006
Products in this recipe