Caramel Cookies
by Junzhi
Favorite
Difficulty
Easy
Time
30m
Serving
2
【Caramel Cookies】(Reference size: 40 pieces)
1. Pour the caster sugar into the milk pan, add 1 tablespoon of water, and heat it over a low heat until the caster sugar is dissolved. Cook until the sugar water boils and rich bubbles appear. Continue to simmer on low heat until the sugar starts to change color. The whole cooking process does not require stirring. Cook until the sugar water turns amber, immediately turn off the heat and pour in 25 grams of hot water. Shake the milk pan to make the sugar water even. The sugar water will boil violently when the hot water is first poured, so be careful of splashing hot. Let stand until the boiled caramel cools. To make butter version of caramel biscuits, cut the butter into small pieces to soften it, add salt, and use a whisk to stir slightly until smooth (no need to whip)
2. Pour the caramel after cooling in step 5 into the butter (the caramel after cooling is sticky, use a spatula to scrape off the caramel on the wall of the pot, don't waste it). Stir well with a whisk. Sift the whole wheat flour and baking soda and pour it into the butter. Mix well with a spatula to form a batter. If the batter is too sticky and soft at this time, you can put it in the refrigerator for a while until it becomes firm and not sticky. Put the batter between two fresh-keeping bags or greased paper, and use a rolling pin to roll it into a 0.4cm thick sheet. Tear off the surface layer of the fresh-keeping bag, cut off the irregular corners with a knife, and cut into small triangles (or other shapes you like). Spread the cut dough on the baking tray, put it into the preheated 180℃ oven, bake for about 13 minutes, until it turns red and ready to go out
