These are TOO good! Full recipe below: Makes about 20 biscuits Buttermilk Caramel: Check the post on my grid Pâte Sablée 200g Plain Flour 160g Unsalted Butter, Slightly Soft 80g Icing/Powdered Sugar 1/2 Tsp Salt 1 Tsp Vanilla Vean Paste 25g Egg Yolk 1. Beat the butter, with the icing sugar to form a paste. 2. Add the vanilla, salt & egg yolk and beat again till smooth. 3. Tip in the flour and mix to form a soft dough. 4. Roll it thinly between two large silicon mats (or parchment) then freeze till firm, 20-30m. 5. Very quickly remove it from the freezer, let it soften for 30s, then cut out fluted biscuits. Lift them onto a baking tray lined with a perforated mat or a silicon mat. Freeze for 10m. Re-roll the scraps into a thin dough and freeze again to make more biscuits. 6. If you have a second perforated mat, place it on top (if not just leave them uncovered) and bake at 175C/345F for 11-14m or until an even golden colour. Cool for 30m. 7. Use the buttermilk caramel from my last post, and pipe this onto the biscuit before sandwiching them together. It helps to chill the caramel in the fridge before you pipe it, as it gets soft at room temp. 8. Chill them in the fridge until you are ready to serve (or eat them straight away!) #baking #tiktokbaking #caramel