Crispy Crumbly Caramel Cinnamon Biscuits
I'm in the middle of experimenting with caramel recipes.
Folding the dough is extra work, but this gives it its layers and makes it crispier!
This recipe calls for a lot of katakuriko, so the dough will break easily when you are rolling it out. Please roll it out carefully. If you over-bake, the caramel taste will burn and go bad, so please watch out! Recipe by Pekopuku
Crispy Crumbly Caramel Cinnamon Biscuits
I'm in the middle of experimenting with caramel recipes.
Folding the dough is extra work, but this gives it its layers and makes it crispier!
This recipe calls for a lot of katakuriko, so the dough will break easily when you are rolling it out. Please roll it out carefully. If you over-bake, the caramel taste will burn and go bad, so please watch out! Recipe by Pekopuku
Cooking Instructions
- 1
In a bowl, mix together the caramel syrup and vegetable oil.
- 2
Add the katakuriko and cinnamon and mix well. Fold in the cake flour.
- 3
When the dough is no longer wet, put it into a plastic bag (Depending on the room temperature and humidity, it may be crumbly).
- 4
Using a rolling pin, roll out the dough until it's nice and flat. Put into a bag and let chill in the refrigerator for 30 minutes.
- 5
Fold the dough lengthwise, then width-wise, and then roll it out. Repeat this 3 or more times. When there are no more lumps, roll it out to a 2 mm thickness.
- 6
Cut out the dough into your favorite shapes. If it's too soft, chill in the refrigerator again.
- 7
Bake in an oven at 160°C for 12~15 minutes and you are done!! (My cookies were cut with a cookie cutter and baked in a gas oven. 12/6 update)
- 8
I used the caramel syrup at.
https://cookpad.wasmer.app/us/recipes/143973-made-in-advance-caramel-syrup
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