5.28 fl oz
3.30 fl oz
9.24 fl oz
1.16 fl oz
7.59 fl oz
0.33 fl oz
- Whip the eggs into a fluffy mass, gradually adding the sugar.
- Decrease the mixer speed, and pour in the caramel at room temperature.
- Add the oil and all the dry ingredients.
- Pour the dough into a 16cm mold, and bake it in the oven at 329F for about 35 minutes.
- Cool the finished biscuit in the ring, and place it in the fridge for several hours to stabilize.