Giant cinnamon cookie stuffed with homemade caramel candy

 

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 amamzing 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 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 more chewy just add more butter at the end of cooking.

Giant cinnamon cookie stuffed with homemade caramel candy

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Category: sweets and desserts

Cuisine: vegetarian

Yield: 1 stuffed cookie about 20 cm wide* (see the notes)

Giant cinnamon cookie stuffed with homemade caramel candy

Ingredients

    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
    Cookie
  • 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 (a quarter) teaspoon of pepper
  • 0.25 (a quarter) teaspoon of nutmeg
  • 1 teaspoon of ginger powder
  • 1 tablespoon of dark cocoa powder
  • 1 teaspoon of baking soda
  • 1

Notes

Few hours waiting time

From these cookie ingredients I prepared 3 discs about 20 cm wide and some cookies cut from the top-

https://foodohfood.it/en/sweets-and-desserts/cookies/giant-cinnamon-cookie-stuffed-with-homemade-caramel-candy

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 after which turn on the fire. From this moment it is not necessary to mix and cook everything over a medium – low flame. Bring to a temperature of 160 ° C and when the sugar becomes darker and golden, calculate about 10 minutes.

Zucchero caramellato per la caramella mou fatta in casa

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 does not return to 120 ° C for about 10 minutes.

Panna e zucchero per la caramella mou fatta in casa durante cottura

Turn off the heat, add the butter and mix everything to mix 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 completely. Leave it at room temperature or put in the refrigerator until the mixture is firmed.

Caramella mou fatta in casa nella teglia di silicone Silikomart

Instructions for cinnamon and honey cookie

Place all dry ingredients in a large blender with blades or in a large bowl.

Add the eggs, melted butter and honey. Azzionate the mixer or mix to mix 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. And spread each part to a thickness of a few millimeters by adding a little flour on the shelf or on the rolling pin if necessary. Using the bottom of the 20 cm pan as a desired shape cut out 2 circles. Move the first circle on a baking sheet covered with baking paper or an Air Mat. Using aluminum cookie cutters cut out some desired shape and to keep the shape, leave the cookie cutter inside the hollow during cooking.

Bake your Christmas cookie in a preheated oven at 180 ° C for 8 to 10 minutes. Remove from the oven and let it cool completely. Also cook the second dough disk but this time not cutting out the shapes.

Gently remove the toffee from the pan and place it in the middle of the 2 cold biscuits. If you like it, sprinkle with icing sugar and serve immediately or after a few days.

lot of love. B.

Recipe note

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.

Giant cinnamon cookie stuffed with homemade caramel candy
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