Caramel Biscuit

Paper-thin caramel cookies from Spain — crispy, not too sweet, with a nutty note from sesame. Anyone who enjoys rounding off wine evenings or cheese platters knows: the right treat between two sips makes all the difference.

These biscuits impress with their delicate texture and well-balanced caramel, which is neither overpowering nor fleeting. The sesame seeds add a subtle depth that sets them apart from ordinary sweet pastries. Small enough for a bowl on the table, precise enough not to distract from the wine.

They pair particularly well with a mature Fino sherry, a semi-dry Riesling Spätlese, or a light Tawny Port. They also work reliably with a cheese board—alongside Manchego or mild goat cheese. Serving suggestion: room temperature.