Caramel Sauce

Water 30g

Sugar 75g

Light Cream 95g

Salt Finger pinch

Biscuit Body

Low Gluten Flour 150g

Butter 40g

Fine Sugar 20g

Caramel Sauce 30g <

Egg yolk 1

French Caramel Shortbread Cookies Directions

Simmer the caramel sauce.

Heat the light cream. Water bath, microwave, and pan cook all work well.

Use a thick-bottomed pan (mine is the same one used to heat the milk), add the sugar and water, stirring as it cooks, stop stirring when the sugar is completely melted and large bubbles slowly start to appear and then darken in color, make sure to cook until it's golden brown (darker in color).

Pour in the hot light cream, be careful of scalding, turn off the heat immediately and stir well. Let it warm up and then pour it into glass jars for storage.

Add the softened butter to the granulated sugar and beat until light in color, add the egg yolks and beat well, add the caramel sauce and mix well.

Sift in the flour and mix with a spatula, pressing down and kneading well. Do not overmix to prevent gluten.

Pour out the dough and roll it with a rolling pin into a 0.3-0.5cm thick sheet, press out the shape with your favorite mold, and arrange it on a baking sheet.

Preheat the oven to 170 degrees Celsius for 15 minutes; by this time, the top of the dough will be lighter in color and the surrounding area will be slightly darker.

Sprinkle with powdered sugar, reduce to upper heat and continue to bake until the color darkens to caramel color.