# Fourth Baking Contest and is Love to Eat Festival#caramel Cookies
1.
Boil the white sugar in water and cook until it is light brown and has a caramel taste (it takes less time than the caramel for making caramel pudding). It should not be overcooked, otherwise it will solidify. Turn off the heat and cool down for later use;
2.
The butter is softened and whipped smoothly without being sent;
3.
Add egg liquid several times;
4.
Stir evenly after each addition, then add the next time;
5.
Then add the cooled caramel liquid and stir evenly;
6.
Then add brown sugar;
7.
Mix evenly, press some small particles, try to be basically no particles;
8.
Add flour, baking powder and salt;
9.
Mix into a smooth dough;
10.
Wrap the dough in plastic wrap and refrigerate for 1 hour, take it out, roll it into a dough piece of about 0.4 cm thick, and then press it into a shape with a mold;
11.
Place in a baking tray and sprinkle a layer of white sugar on the surface of the biscuits;
12.
175 degrees, middle layer, about 13 minutes, as long as the surface layer is browned. In the same batch I bake, some are slightly thicker, so send it in and bake for two minutes.
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