新年零食#4【杏仁焦糖餅】Caramel Almond Biscuits

勤勞的一天又開始，年二十九，離期限又少了一天。
今天特意早起，為了早一點動工。目標是要做好兩道曲奇，還有年糕!
( 今天還要研究年三十還有開年飯的菜單，在不囤積居奇，辦年貨，就菜可煮啦orz)
雖然很忙很忙，但同時間也是忙得快樂，忙著快樂。

【杏仁焦糖餅】Caramel Almond Biscuits

Ingredients (yield 20square pcs)

Base:

125g butter

25g icing sugar

1 egg

225g cake flour

Topping:

55g brown sugar

50g honey/ golden syrup

10g water

125g almond flakes

Procedures:

1. Mix all the ingredients for the base like the way you make short-crust pastry.

2. Press the base into a rectangular tin lined with baking sheet.

3. Bake at 180C for 10-15min

4. While the base is baking, make the caramel. Add all the ingredients for the topping except almond flakes into a saucepan.

5. Heat the sugar syrup until the sugar reaches 130C-140C

6. Pour in the almond flakes and stir.

7. By this time the base should be cooked and pour the topping onto the top of the base. Even it out.

8. Bake at 180C for 25 min with upper fire such that the top crisps up.

9. For a crunchy base, move the tin to a lower rack and turn the oven to down fire. Continue to bake for 10 min.

10. Only remove the biscuit from the tin when it has cooled. (Ouch! Bubbling caramel hurts)

11. Cut and serve.