Raspberry Caramel Pastries with Creme Fraiche

I love this not-too-sweet combination. You can break up the steps and make the biscuits and caramel in advance. The caramel should be taken to a handsome deep-cognac colour and you can test when it is ready by putting a drop on a white surface. If it looks too light, carry on cooking but take care as it can burn in a second. This makes eight whispers of a dessert — you may hardly realise you’ve had dessert.