Belgian caramel biscuits (Gluten Free)


300 g Schar Mix C Patisserie Gluten Free Flour
150 g sugar beet syrup 
200 g butter 
1 pinch of Greek Fine Sea Salt
1 tablespoon cinnamon
12 g baking powder


  • Preheat the oven to 175°C (top and bottom heat setting) and line a baking tray with a sheet of baking paper.
  • Beat the sugarbeet syrup with butter, salt and cinnamon until frothy.
  • Mix the sieved flour with the baking powder and stir into the sugarbeet mixture.
  • Rest the dough in the refrigerator for 3 hours.
  • Roll the dough out on a surface dusted with flour and cut out star shapes.
  • Place the shapes on the baking tray and bake for 12 – 15 minutes.
  • Cool on a cooling rack.
  • Roll the dough out to 2 mm thick on a floured surface.
  • Use a cookie cutter to cut the circular biscuit shapes and then bake them in the oven for 10 – 12 minutes.
  • Fill the biscuits with jam and dust with icing sugar, and leave to rest.

Gluten Free, Wheat Free