Crispy Crumbly Caramel Cinnamon Biscuits

Crispy Crumbly Caramel Cinnamon Biscuits

This is a biscuit with a strong caramel and cinnamon aroma. It will melt in your mouth and goes great with hot milk or cafe au lait!

Ingredients: 1 baking sheet's worth

Cake flour
60 g
40 g
Caramel syrup Recipe ID: 931371
40 g
Vegetable oil
20 g
1 g


1. In a bowl, mix together the caramel syrup and vegetable oil.
2. Add the katakuriko and cinnamon and mix well. Fold in the cake flour.
3. When the dough is no longer wet, put it into a plastic bag (Depending on the room temperature and humidity, it may be crumbly).
4. Using a rolling pin, roll out the dough until it's nice and flat. Put into a bag and let chill in the refrigerator for 30 minutes.
5. Fold the dough lengthwise, then width-wise, and then roll it out. Repeat this 3 or more times. When there are no more lumps, roll it out to a 2 mm thickness.
6. Cut out the dough into your favorite shapes. If it's too soft, chill in the refrigerator again.
7. Bake in an oven at 160°C for 12~15 minutes and you are done!! (My cookies were cut with a cookie cutter and baked in a gas oven. 12/6 update)
8. I used the caramel syrup at Recipe ID: 931371.

Story Behind this Recipe

I'm in the middle of experimenting with caramel recipes.