Homemade Lotus-style biscuits

Published on 10 September 2024

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Lotus biscuits taste deliciously of caramel and cinnamon. My husband tried them recently, loved them and challenged me to make them. I like challenges! They are not identical to the originals, but delicious and fragrant, much appreciated. The original suggests them for egg intolerance.

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Ingredients

INGREDIENTS

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Method

Introductory photographs from the original

0 steps completed out of 15

1.Step 1 of 15
First I make caramel: heat sugar in a heavy-based pan over medium heat, moving the pan without stirring as it starts melting.
2.Step 2 of 15
Once the sugar starts melting, you can stir.
3.Step 3 of 15
The sugar should turn amber, not too dark or bitter, which would mean discarding it.
4.Step 4 of 15
I pour onto baking paper and cool completely.
5.Step 5 of 15
Once cold, I crumble.
6.Step 6 of 15
I process to fine powder.
7.Step 7 of 15
I put flour and caramel powder in a bowl.
8.Step 8 of 15
I add slightly softened butter.
9.Step 9 of 15
Two teaspoons of cinnamon.
10.Step 10 of 15
I mix by hand and add water.
11.Step 11 of 15
Then bicarbonate.
12.Step 12 of 15
I knead smooth, wrap and refrigerate for 30 minutes, then roll into a rectangle 3/4 mm thick.
13.Step 13 of 15
I cut 2 cm strips with a pastry wheel.
14.Step 14 of 15
Then pieces 6 cm long.
15.Step 15 of 15
I bake at 160°C fan or 170°C conventional for about 20 minutes. Watch until golden, not too dark. They firm as they cool. I keep in a tin.

Original source: https://incucinaconlilly.com/2024/09/10/biscotti-simil-lotus-fatti-in-casa/

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