Hibiscus Caramel Biscuits
Prep. Time:
1 hour
Baking Time:
30 minutes
Total Time:
2 hours 30 minutes
Serves:
20 sandwich biscuits
Our recipe based on Sumayah's "elegant and exotic" creation from Great British Bake Off Season 15. We've solved the critical caramel consistency issues that prevented proper set, added corn syrup to prevent crystallization, and optimized the hibiscus tea concentration for maximum flavor impact. This sophisticated biscuit showcases Sumayah's vision of complex flavor combinations - nutty sesame sablés filled with tropical mango ganache and floral hibiscus caramel - with the technical precision needed to achieve the judges' praised "amazing flavors" in perfect balance.
Ingredients
Instructions
CREATE THE ENHANCED SESAME SABLÉ:
Toast sesame seeds in dry pan over medium heat for 3-4 minutes until golden and fragrant. Cool completely. In food processor, pulse flour, cooled sesame seeds, and salt until seeds are coarsely ground - don't powder them completely. In large bowl, cream butter and sifted powdered sugar until light and fluffy (4-5 minutes). Beat in egg yolks one at a time, then vanilla and tahini until smooth. Gradually fold in flour mixture until just combined - overmixing creates tough biscuits. Form dough into log, wrap tightly in plastic, and chill for minimum 1 hour.
PREPARE THE PERFECTED HIBISCUS CARAMEL:
Make concentrated hibiscus tea by steeping dried hibiscus in hot water for 10 minutes, then strain, pressing solids to extract maximum flavor. In heavy-bottomed saucepan, combine sugar, water, and golden syrup. Cook over medium-high heat without stirring until deep amber color (160°C/320°F). Remove from heat immediately and carefully whisk in warm cream - mixture will bubble vigorously. Whisk in butter, hibiscus concentrate, and salt until smooth. Return to low heat and cook 2-3 minutes more until mixture coats spoon heavily and holds shape when cooled on cold plate. Proper caramel should be thick enough to pipe but not solid.
MAKE THE MANGO LIME GANACHE:
Place chopped white chocolate in heatproof bowl. Heat cream until just beginning to simmer, then pour over chocolate. Let sit 2 minutes, then whisk from center outward until smooth. Whisk in strained mango purée, lime zest, and juice until fully incorporated. Finally, whisk in softened butter until glossy and smooth. Cool to room temperature until spreadable consistency.
BAKE THE SABLÉ BISCUITS:
Preheat oven to 160°C (325°F). Slice chilled dough log into 6mm thick rounds using sharp knife. Place on parchment-lined baking sheets, spacing 5cm apart. Bake for 12-15 minutes until edges are lightly golden but centers still pale. Cool on baking sheets for 5 minutes before transferring to wire racks. Biscuits should be crisp when completely cool.
EXECUTE PROFESSIONAL ASSEMBLY:
Match similar-sized biscuit pairs for uniform sandwiches. Using piping bag or offset spatula, spread mango lime ganache on flat side of half the biscuits, leaving small border. Add small dollop of properly set hibiscus caramel in center. Top with remaining biscuits, pressing gently to spread fillings to edges without overflow. Garnish with sesame seeds and hibiscus petals. Rest 30 minutes before serving to allow flavors to meld.
