What can I say about this Christmas cinnamon cookie in addition to the fact that it is absolutely delicious? 😀 Friable for the first few days this amazing honey cookie becomes softer at room temperature, especially if you keep it in a box with a sliced apple. Moreover this delicious giant cookie has a delicate spicy scent and taste of cinnamon, nutmeg and pepper.
The filling is made of a sweet caramel candy that is very easy to prepare if you have a little patience. To get the best result I recommend using a food thermometer but I have prepared this recipe other times simply by following the indicated cooking times. For this version of cinnamon cookie I decided to make the slightly crunchy candy so that the Christams cookie have time to get softer. If you prefer you caramel candy to be more chewy just add more butter at the end of cooking.
Giant cinnamon cookie stuffed with homemade caramel candy
- 200 ml cream
- 265 g white sugar
- 50 ml of water
- 0.5 tablespoon of honey
- 16 – 45 g of butter
- q.s. of black pepper
- 100 g whole wheat flour
- 300 g all-purpose flour
- 2 eggs
- 100 g icing sugar
- 100 g melted butter
- 100 g honey
- 1.5 teaspoon of cinnamon
- 0.25 teaspoon of pepper
- 0.25 teaspoon of nutmeg
- 1 teaspoon of ginger powder
- 1 tablespoon of dark cocoa powder
- 1 teaspoon of baking soda
- For this recipe I used the round silicone pearl pan of Silikomart that allowed me an easy extraction of the candy and an Air Mat to ensure the perfect baking of the cookie.
Instructions for caramel candy
- For this recipe I used a 20 cm round baking pan in silicone to facilitate the extraction of the candy in case you do not have a similar tray available I suggest you use a round aluminum pan and cover it very well with baking paper.
- In a bowl mix the cream and freshly grated pepper to taste and set aside. It is advisable to use the cream at room temperature.
- In a saucepan pour the sugar and add water and honey. Mix briefly and turn on the flame. From this moment do not stir the mixture and cook over a medium – low flame. Bring to a temperature of 160 °C when the sugar becomes darker and golden (calculate about 10 minutes).
- Turn off the heat and add the cream. Stir quickly being careful because the mixture will have a strong reaction and it is very easy to get burned. Put everything back on the stove and cook over medium – low heat, stirring often, until the whole temperature returns to 120 ° C (about 10 minutes).
- Turn off the heat, add butter and mix everything well. If you want softer candy, add more butter, otherwise it will take about 16 grams. Pour the mixture into the pan and let it cool down completely. Leave it at room temperature or put in the refrigerator until it becomes firm.
Instructions for cinnamon and honey cookie
- Place all dry ingredients in a large blender with blades (or in a large bowl).
- Add eggs, melted butter and honey. Turn on the mixer or stir all the ingredients. The dough will be very sticky but do not add more flour. Move the dough into the refrigerator and let it rest for about an hour.
- After the time divide the dough into 2 parts. Roll out each part to a thickness of a few millimeters. Add some flour on the surface you are working on or on the rolling pin if necessary. Use the bottom of the 20 cm pan to cut out 2 circles. Move the first circle on a baking sheet covered with baking paper or with an Air Mat. Use aluminum cookie cutters to cut out some desired shapes and to keep the cookie cutters inside the hollow spaces. In this way they will keep the perfect shape while baking.
- Bake your Christmas cookie in a preheated oven at 180 °C for 8 to 10 minutes. Remove from the oven and let it cool down completely. Also cook the second cookie disk without the cut outs.
- Gently remove your candy from the pan and place it in the middle of the 2 giant cookies.
If you like it, sprinkle with icing sugar and serve immediately or after a few days.
lot of love. B.
p.s. If you love this Christmas cookie I think that you will also like my Cardamom Christmas cookie bites. (foto below)
This recipe is made thanks to the collaboration with Silikomart – a company specializing in the production of silicone moulds and pastry, kitchen and ice cream utensils.