1. Let the homemade caramel syrup cool for later use. See my other recipe for the recipe.
2. The butter is softened at room temperature and beat with a whisk until smooth.
3. Add the beaten egg liquid in several times and beat evenly.
4. Weigh 50g of caramel syrup, add butter and stir well.
5. Add brown sugar and mix well. (Brown sugar must be crushed with a rolling pin in advance, otherwise the baked biscuits will have particles, which will affect the taste)
6. Sift in low powder, baking soda, cinnamon powder and salt. (Cinnamon powder is to increase the flavor, if not, you can leave it out)
7. Knead into a dough, cover with plastic wrap and put it in the refrigerator for 10 minutes. (Dough with syrup will be very sticky, you can wear gloves to handle it)
8. Take out the dough, put it in plastic wrap and shape it with a mold, and then put it in the freezer of the refrigerator for about 1 hour.
9. Take out the hardened dough and use a knife to cut into rectangular pieces with a thickness of about 0.5 cm.
10. Put the biscuit slices in the baking tray, each space is about 1-1.5cm, preheat the oven in advance, 170 degrees, middle level, about 12 minutes. If you like a softer flavor, bake for 8-9 minutes.
