Caramel biscuits

Name: Caramel biscuits
Cook time: 1 h
Total time: 1 h
Yield: 35
Ingredients: 200 g + some flour; 1⁄2 Tsp baking soda, 2 teaspoons baking powder; 250 g Maize starch; 250 g soft butter; 150 g sugar, salt; 3 Egg yolk (Gr. M); 7-10 Tbsp pulp of 1 vanilla pod; 1 TABLESPOON Brandy; 7-10 Tbsp grated zest of 1 organic lemon; 275 g Caramel cream; cling film, baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 35

200 g + some flour
1⁄2 Tsp baking soda, 2 teaspoons baking powder
250 g Maize starch
250 g soft butter
150 g sugar, salt
3 Egg yolk (Gr. M)
7-10 Tbsp pulp of 1 vanilla pod
1 TABLESPOON Brandy
7-10 Tbsp grated zest of 1 organic lemon
275 g Caramel cream
cling film, baking paper

Directions

1
Sift 200 g of flour into a bowl. Mix with baking soda, baking powder and starch. Mix butter, sugar and 1 pinch of salt with the whisk of the mixer. Stir in the egg yolks bit by bit.
2
Stir in vanilla pulp, brandy and lemon peel. Add the flour mixture and knead into a dough with the dough hooks of the mixer. Shape into a ball, wrap in foil and chill for about 1 hour.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) and line two trays with baking paper. Roll out the dough in portions on a lightly floured work surface 4-5 mm thin and cut out approx. 70 circles (each approx. 5 cm Ø) with a biscuit cutter.
4
Place circles on the trays and bake in a hot oven for about 15 minutes until light brown. Remove and let cool on cake racks.
5
Spread about 1 teaspoon of caramel cream on each half of the biscuits, place the remaining biscuits on top.