Crispy Crumbly Caramel Cinnamon Biscuits

• 60 grams Cake flour
• 40 grams Katakuriko
• 40 grams Caramel syrup
• 20 grams Vegetable oil
• 1 grams Cinnamon

1. In a bowl, mix together the caramel syrup and vegetable oil.
2. Add the katakuriko and cinnamon and mix well.
3. Fold in the cake flour.
4. When the dough is no longer wet, put it into a plastic bag (Depending on the room temperature and humidity, it may be crumbly).
5. Using a rolling pin, roll out the dough until it's nice and flat.
6. Put into a bag and let chill in the refrigerator for 30 minutes.
7. Fold the dough lengthwise, then width-wise, and then roll it out.
8. Repeat this 3 or more times.
9. When there are no more lumps, roll it out to a 2 mm thickness.
10. Cut out the dough into your favorite shapes.
11. If it's too soft, chill in the refrigerator again.
12. Bake in an oven at 160C for 12~15 minutes and you are done!!
13. (My cookies were cut with a cookie cutter and baked in a gas oven.
14. 12/6 update)
15. I used the caramel syrup at.

flour, katakuriko, caramel syrup, vegetable oil, cinnamon

Taken from cookpad.com/us/recipes/144246-crispy-crumbly-caramel-cinnamon-biscuits (may not work)