Product Description
RECOMMENDATION USAGE ***(RATIO CAN BE CHANGE DEPENDS DISIRE SWEETSNESS)***
1 BIENETTA : 2 ALMOND/NUTS
RECIPE ***(FOR YOUR REFERENCE ONLY)***
1. Prepare a fit baking sheet for the baking tray. Do allow the edge of the paper to sit at the tray's bottom as this will ensure the baked cookies appears evenly flat.
2. Place caramel mixed into 1/4 cup and place almond slices into 1/2 cup. If you opt to weight, get caramel mixed of 25 gram and caramel mixed of 50 gram. If you are using a bigger volume over, just multiply the ratio to fit your tray size.
3. Pour both caramel mixed and almond slices into a container. Mix them well.
4. Pour the mixture onto the baking tray. Ensure the edges are well lined with caramel mixed to get a smooth edge flakes.
5. Place it into the toaster for 4 minutes. If you are using oven, check for the bubbles and once caramel mixed melted and turn golden brown, switch off the oven and remove from oven. It shall take only about 5 minutes to bake.
6. Once the toaster's timer rings at 4 minutes, the caramel has started melting. Open the toaster and rotate the tray direction to make the heating even (so that all corners turn into golden brown) for another 1 minute. This process is only required if you use a toaster to bake.
7. Once the caramel turns golden brown and bubbling, it shows the cookies are baked to perfection.
8. Remove the cookies from the toaster. Use the long knife to shape the cookies into squares.
9. Allow them to cool down. Then, slowly tear off the baking sheet and break them into squares or pieces.
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