First of all, Happy New Year! I hope you had wonderful holidays! Last weeks were way more active and adventurous than usually, hence the lack of new posts over last two weeks.
These holidays, spent with family and friends in Catalonia and Latvia, saw me trying many things for the first time. Including a visit to super cute medieval town of Besalu, playing bingo, hearing my boyfriend play in a punk band, playing paintball outdoors in -10°c and solving logical puzzles in a prison setting.
All of these were so much fun and I decided that doing more new things will be my New Year’s resolution. As part of this, I baked these easy to make nut shaped and caramel filled biscuits (“riekstiņi”) that have the taste of childhood written all over them. Can’t believe I never tried making these considering that it’s my favourite biscuit ever!
Traditionally these were made in casting iron pans, but unless your grandmother has one, it is very hard to get hold of these now. I opted for simple cases that I bought in Latvia. In case you can’t find those anywhere, I would say that making simple round cookies and sandwiching caramel between two of those will do the trick.
CARAMEL BISCUITS (Makes about 40 biscuits)
1 ½ cups flour
125g room temperature butter
1/4 cup sugar
¼ teaspoon baking soda
Pinch of salt
Ready caramel/jar of condensed milk boiled following these instructions
- Cut up butter in pieces and add to flour. Mix together with hands until you get a crumbly mixture.
- In a separate bowl beat egg white with sugar until white and fluffy. Add egg yolk and beat a bit more. Then add soda and a pinch of salt. Give it one last stir and mix into the flour mixture.
- Once mixed, use your hands to form a ball of dough. If it sticks to hands add a bit more flour until it doesn’t stick. Cover the ball in cling film and refrigerate for 30 min.
- Heat oven to 180°C.
- Using your hands fill the cases with the thin layer of pastry.
- Bake for 10-12 minutes or until golden.
- Remove from the cases and once cooled fill one side of the “nut” with caramel and cover it with another.