For some reason, I’ve been playing with caramel for a fortnight. It’s part of living with the internet isn’t it, one minute your looking at how many ounces are in a gram, the next your marathonning behind-the-scenes interviews with the Breaking Bad cast. In this particular case, it was after dinner biscuits that started me …
Speculoos! Or what should have been Speculoos. This is more of a recipe review than a how-to. It’s a test between using ground caramel or toasted sugar for infusing a biscuit with caramel goodness. Thanks to seriouseats for the original recipe and inspiration for testing: Click below for the full recipe and evaluation, with all …