How to make Belgian caramel biscuits?:

1. Boil the caramel liquid in advance: add 100 grams of fine sugar to 30 grams of hot water and boil over low heat until it becomes thick amber. color.

2. Pour in the remaining 50 grams of hot water, be careful of boiling and splashing, and stir evenly. Let it cool for later use. Just do not burn it to your hands. Caramel liquid that is too cool will solidify.

3. Cut the unsalted butter into small pieces, soften it, and add salt. Beat with a whisk until smooth.

4. Pour in the caramel liquid and stir until smooth. The caramel is relatively viscous, so scrape it off with a spatula and don't waste it.

5. Sift in the low-gluten flour and baking soda, and use a spatula to stir until there is no dry flour in the batter.

6. Wrap the batter in plastic wrap, flatten it, and put it in the refrigerator for more than 30 minutes to harden.

7. Place the refrigerated batter in two pieces of plastic wrap and use a rolling pin to roll it into a 0.4 cm thick rectangular sheet.

8. Peel off the plastic wrap and use a knife to cut off the irregular corners. You can first use a knife to score shallow lines to facilitate alignment.

9. Cut the dough into rectangles along the lines and place on a baking sheet lined with greaseproof paper. Repeat the shaping of the remaining scraps.

10. Preheat the oven to 180°C. It usually takes 5-10 minutes to preheat. Use three-dimensional hot air in the middle layer and bake for 13 minutes. The surface turns to burnt red.