Fig & Bay Campfire Caramel Lace Biscuits

The epitome of a cosy fireside treat. Rain lashes the windows as the hearth roars with a flame that could ignite your very soul. In your hand, an imperfect, knobbly biscuit, its edges as fine as the most revered French lace. At its core, the essence of smoke, sweet fruits, caramel, and nuts, kissed with the hardiest of winter herb, the heady bay. Nothing beats these sipped with a hot mug of cocoa after a Winter’s walk.

Recipe inspired by the talented Cherie Denham

knobbly and nutty, beauty is in the eye of the beholder

One bite will never suffice

Some things are just better eaten with your fingers….

campfire caramel, easy bakes , quick bakes, cosy bakes, biscuits, cookies

Yield: 12-15

Author: Suze Morrison

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Fig & Bay Campfire Caramel Lace Biscuits

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

The epitome of a cosy fireside treat. Rain lashes the windows as the hearth roars with a flame that could ignite your very soul. In your hand, an imperfect, knobbly biscuit, its edges as fine as the most revered French lace. At its core, the essence of smoke, sweet fruits, caramel, and nuts, kissed with the hardiest of winter herb, the heady bay. Nothing beats these sipped with a hot mug of cocoa after a Winter’s walk.

Ingredients

• 60g Unsalted Butter
• 1 Piece Firewood
• 2 Bay Leaves
• 60g Caster Sugar
• 40g Hard Caramels (I use Werther’s Original)
• 60g Dried Figs, chopped small.
• 30g Pecans, toasted & chopped.
• 30g Pistachios, toasted & chopped.
• 60g Plain Flour
• Small Pinch Salt

Instructions

1. Begin with the butter. Take a small pan with a lid and sit a bowl inside. Add the butter and bay leaves to the bowl. Take a hot ember from a log fire and place inside the pan. Immediately shut the lid and leave for 2 hours or until cool. Discard the ember and retain the butter & Bay in the bowl.
2. Preheat oven 180C. Line two baking sheets with non-stick paper. Add the butter, bay leaves, sugar and hard caramels to a small pan and heat over a low heat until the caramels have melted, and the sugar has dissolved. Remove the bay leaves carefully.
3. Add the dried figs, pecans and pistachios and stir well. Finally stir through the flour and the salt.
4. Using a dessert spoon, dot mounds of the mixture onto your prepared baking sheets and gently flatten. Bake for 8-10 minutes or until lacy at the edges and golden. Remove and allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
5. Serve with a steaming hot mug of cocoa.

https://gourmetglow.co.uk/recipes/fig-bay-campfire-caramel-biscuits

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