Caramel biscuits. And that in itself would be a great reason to try them. But there is also another: the caramel is brown sugar and muscovado (a soft brown sugar, unrefined, with a strong taste of molasses, that makes the cakes very aromatic), and the flavor of these cookies is truly exceptional. The recipe is Montersino but I have added a pinch (abundant) of salt because I love the salted caramel. I give you the recipe for just 20 cookies, because once tasted them you'll end up eating all the cookies you have prepared, and I don't want to be guilty of indigestion.
Ingredients for about 20 biscuits:
- 90 grams of brown sugar
- 25 grams of cream
- 175 grams soft butter
- 25 grams muscovado sugar (soft brown sugar)
- a pinch of salt
- brown sugar to decorate cookies
- 275 grams of flour of the type double zero
Prepare the caramel by dissolving the sugar in a saucepan over low heat, putting a little at a time, until it becomes liquid and a dark blonde color. Heat the cream and merge it with caramel and wire, beating with a whisk, bring to a boil. Then add the salt and, floor plan, the butter until dark caramel, smooth and dense. Put it in a bowl and let it cool completely. Put in a bowl the flour and sugar muscovado and pour the caramel, mixing everything until you have a ball hard and smooth. Put it in the fridge for at least five hours, until you are well set.
Preheat the oven to 180 degrees static. When the mixture is hard, roll out with rolling pin the mixture well floured work surface and cut out some thick biscuits about half a centimetre. Sprinkle cookies with brown sugar and bake for 13 minutes.