Caramel Biscuits with Sugar Glaze
Ingredients
Dough
- 1 packet caramel cream powder
- 1 cup butter at room temperature
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
Sugar sauce
- 1 egg white
- 2 tablespoons lemon juice
- 1/4 cup powdered sugar
- 1 teaspoon rose water
- 1 teaspoon corn oil
Filling
- 2 tablespoons unsweetened cocoa powder
Preparation
Prepare shallow-rimmed baking sheets.
For the dough, in a mixer bowl, place caramel cream powder and butter, attach the beater, and mix on medium speed for 2 to 3 minutes. Add vanilla, egg, flour, salt, and baking powder, then mix on medium speed until a smooth dough forms.
Take about one-third of the dough and place it between two sheets of parchment paper. Using a rolling pin, roll the dough to about 4 mm thickness.
Using cookie cutters of your preferred shape, cut the dough into an even number of pieces. Place the pieces on the baking sheets, leaving an inch between them, and repeat with the remaining dough.
Position the oven rack in the middle and preheat the oven to 180°C.
Bake the biscuits for 8 to 10 minutes until the bottom is golden brown.
Remove the biscuits from the oven and transfer them to a wire rack. Allow them to cool completely.
For the sugar sauce, in a deep bowl, place egg white and lemon juice. Using a fork, stir to combine. Add powdered sugar, rose water, and corn oil, then continue stirring until a smooth sauce forms.
In a small bowl, place the cocoa powder and add some of the sugar sauce. Stir until a smooth cocoa sauce is obtained.
Take one biscuit piece and place a small amount of cocoa sauce in the center. Top with another biscuit piece and press lightly to adhere.
Using a small spoon, spread some sugar sauce over the biscuit to cover it completely. Allow the sauce to dry fully, then decorate with more cocoa sauce if desired.
