Caramel Biscuit and Cream

What is it?

Caramel leads the pack name for a reason: it's the sauce, and the biscuit sits in it. That biscuit is the caramelised, cinnamon-spiced kind that turns up alongside coffee across Belgium and the Netherlands, made from a dough rich enough in brown sugar that it colours in the oven without help. The spicing is what makes it work frozen. A plain sweet biscuit would contribute sugar and crunch and little else, while this one brings cinnamon and a slight bitterness from the caramelised sugar, and both stand up against a cream base. It also holds its texture unusually well. Very low moisture and a hard bake mean the pieces stay snappy in a frozen tub for longer than a softer biscuit would.