Crispy Crumbly Caramel Cinnamon Biscuits

1. 1

   In a bowl, mix together the caramel syrup and vegetable oil.

2. 2

   Add the katakuriko and cinnamon and mix well.

3. 3

   Fold in the cake flour.

4. 4

   When the dough is no longer wet, put it into a plastic bag (Depending on the room temperature and humidity, it may be crumbly).

5. 5

   Using a rolling pin, roll out the dough until it's nice and flat.

6. 6

   Put into a bag and let chill in the refrigerator for 30 minutes.

7. 7

   Fold the dough lengthwise, then width-wise, and then roll it out.

8. 8

   Repeat this 3 or more times.

9. 9

   When there are no more lumps, roll it out to a 2 mm thickness.

10. 10

    Cut out the dough into your favorite shapes.

11. 11

    If it's too soft, chill in the refrigerator again.

12. 12

    Bake in an oven at 160C for 12~15 minutes and you are done!!

13. 13

    (My cookies were cut with a cookie cutter and baked in a gas oven.

14. 14

    12/6 update)

15. 15

    I used the caramel syrup at.

* Per serving · 4 servings · Values may vary.

No additional tips available.