Cinnamon Ginger & Caramel Cookies
Ingredients
Ingredients:
- 2 tbsp honey
- 1 tbsp maple syrup
- 1 egg yolk
- 100 g soft butter
- 50 g brown sugar
- 225 g flour
- 1/3 tsp salt
- 1/2 tsp bicarbonate of soda (baking soda)
- 1 tsp cinnamon
- 1 tsp powdered ginger
- 1 ground nutmeg
Cream:
- 50 g sugar + 1 tbsp water
- 1/3 tsp salt
- 30 g butter
- 80 g full fat sour cream
Instructions
How to make CINNAMON, GINGER, AND CARAMEL COOKIES:
- Mix the honey with the maple syrup.
- Add the cinnamon and ginger and a pinch of grated nutmeg.
- Separately mix the flour with the salt and baking soda.
- In the bowl of a food processor, blend the soft butter and brown sugar until creamy.
- Add two tablespoons of the dry ingredients and then the egg.
- Mix a little until smooth. Add the honey and spices and blend a little more.
- Add the remaining flour. You may have to stop the mixer and mix by hand or with a spoon if the mixer can't handle it.
- When the mixture is smooth, wrap it in cling film and refrigerate for 2-3 hours.
- Once the dough has hardened in the fridge, roll it out on a well-floured work surface.
- Roll out a sheet 0.3cm (0.12 inch) thick.
- Cut out circles of the desired size.
- Transfer the cookies to a baking tray lined with baking paper and put them in the fridge for half an hour.
- Bake the cookies for 10-12 minutes, until lightly browned and not burnt.
Cream:
- Heat the sugar with the water in a small saucepan.
- Stir gently until the sugar is completely covered by the water.
- Turn up the heat and leave until it turns into a liquid caramel.
- Be careful not to let it get too dark.
- Take the caramel off the heat and add the butter.
- Stir vigorously to homogenize, then add the cream.
- Leave the cream to cool. Stir occasionally.
- Once the cream has cooled completely and hardened slightly, we can fill the cookies.
- Dust them with sugar and serve them with a cup of milk.
- Cinnamon, ginger, and caramel cookies: delicious, soft, and aromatic.
- Enjoy!
Tried this recipe?Let us know how it was!