400 g wheat flour
½ teaspoon baking powder
230 g butter
90 g powdered sugar
1 egg
orange
a pinch of salt and optionally flakes of Maldon salt to sprinkle the cookies
250g Philadelphia cream cheese
powdered sugar
lemon
250 g of sugar
240 g cream
100 g butter
2 tablespoons golden syrup
1 teaspoon baking soda
2 tablespoons dark rum
1 teaspoon vanilla extract
pinch of salt
Let’s start with the cookies. Mix the butter at room temperature in a bowl mixer, until it becomes white and fluffy. Add an egg, powdered sugar and continue mixing. After a few minutes, pour the flour, baking powder, orange peel and a pinch of salt. The dough will have a loose consistency, make a ball, flatten it, pack in a polybag and put to the fridge for 1 ½ hours.
In the meantime, whip the cream cheese with powdered sugar and lemon peel* and put to the fridge.
It’s time for rum caramel. Heat up sugar with cream, butter, syrup and baking soda over medium heat for 8-10 minutes, stirring from time to time. Then pour the rum and vanilla extract. Add a pinch of salt. Warm it up a little bit longer and that’s it – caramel is ready!
Take out the dough from the refrigerator. Roll out to a thickness of 4-5mm. Cut out circles and put on a baking tray. If you have flakes of salt – sprinkle the biscuits lightly. Put to the fridge for fifteen minutes (or outside the window – winter temperatures favor an efficient cooling), then bake them for 12 minutes in an oven preheated to 180 degrees.
Put the cream between two cooled biscuits. Pour them with caramel or dip them immediately before you put them in your mouth.
* The amount of granulated sugar is dependent on our taste. I prefer less sweet, so I added 1 tbsp.
Recipe: Magdalena Święciaszek, photos: USTA Magazine
CITRUS BISCUIT WITH CREAM DIPPED IN RUM CARAMEL
