Servings 1stuffed cookie about 20 cm wide* (see the notes)
Calories 111kcal
Ingredients
Candy
200mlcream
265gwhite sugar
50mlof water
0.5tablespoonof honey
16 - 45gof butter
q.s. of black pepper
Cookie
100gwhole wheat flour
300gall-purpose flour
2eggs
100gicing sugar
100gmelted butter
100ghoney
1.5teaspoonof cinnamon
0.25teaspoon of pepper
0.25teaspoon of nutmeg
1teaspoonof ginger powder
1tablespoonof dark cocoa powder
1teaspoonof baking soda
Instructions
Recipe notes
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.
Notes
Few hours waiting timeFrom these cookie ingredients I prepared 3 discs about 20 cm wide and some cookies cut from the top.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.