Delicious low-calorie recipes

Mix sugar, honey, and salt in a saucepan put it on the fire, and slowly heat it until the sugar melts.

Stir in butter, melt. As soon as it boils, remove from heat and stir in soda. The mass becomes puffy but gradually loses its puffiness as it cools.

When the mass has cooled to room temperature, stir in the eggs and sift most of the flour into the mass.

Sift the remaining flour on the table, put the dough on top, and knead the flour in it. The dough becomes soft and quite sticky.

Wrap the dough in cling film and refrigerate for a few hours or until the next day. The dough will become firmer and easier to roll out.

Roll out the dough on 3-4 mm thick baking paper. Put a paper template on top and cut a circle out of it with a sharp knife and cut a circle in the middle.

Remove the excess dough and add it to the rest of the dough. Roll the dough out again in the same way on lined baking paper, and cut out the remaining biscuits.

Prick the sponge cake with a fork so that the dough does not swell during baking, and transfer it to a baking sheet together with all the baking paper. Bake one by one for about 5-6 minutes each.

Put the sugar in a saucepan and heat it over low heat, stirring, until dark caramel forms (it may seem that the sugar will burn at the bottom of the pan, but everything will work out if you stir it).