Ginger Cinnamon Hearts with Caramel

Cookies 153 Last Update: Jul 13, 2021 Created: Jul 13, 2021 0 0 0
Ginger Cinnamon Hearts with Caramel
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 120
  • Calories: -
  • Difficulty: Medium
Print

Perhaps one of the oldest delicacies since the time humanity learned to extract sugar is candy. And the cherished dream of anyone, even the most spoiled child in the world. Agree, few people in childhood were not ready to please their parents in order to get their cherished "cockerel". Well, cockerels are not in fashion these days, but such hearts with caramel filling are just right.

Ingredients

Directions

  1. For hearts, put honey, sugar, ginger and cinnamon in a deep-bottomed saucepan, bring to a boil over medium heat, stirring occasionally. Remove from heat, add oil, stir. Gradually add the flour sifted with salt and baking powder. Knead the elastic dough and cool.
  2. Roll out the cooled dough into a layer about 1 cm thick. Take 2 cookie cutters in the form of hearts - larger and smaller. Cut the cookies out of the dough with a large cookie cutter. Then use a small cookie cutter to cut out the middle of the cookies so that you can fill the empty space with caramel later. If you don't have molds, make stencils out of thick paper and cut out the hearts by tracing around the stencils with a small, sharp knife. The thickness of the outline of the hearts should be no more than 1 cm if the cookies are small, and 1.5–2 cm if they are large.
  3. Transfer the cookies to a parchment lined baking sheet and refrigerate for 30 minutes. Then transfer to an oven preheated to 180 ° C and bake for 5–7 minutes. Do not overdo it - the biscuits taken out of the oven seem soft, but this is an illusion, they will quickly harden. While the cookies are hot, just very carefully stick a wooden skewer into the outer pointed part of each heart. Stick it closer to the upper convex side of the cookie, so that later the stick does not interfere with it snugly adhering to the working surface with the side on which it lay on the baking sheet - otherwise the caramel will then flow out of the middle. Cool the finished cookies completely.
  4. Prepare the hard caramel syrup, add 1 drop of color to achieve the desired color, mix thoroughly.
  5. Lubricate a sheet of foil with peanut butter, place the hearts on top of it, and, acting fairly quickly, gently pour the hot caramel into each sheet. Allow the caramel to harden completely (1 hour) and serve.

Ginger Cinnamon Hearts with Caramel



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 120
  • Calories: -
  • Difficulty: Medium

Perhaps one of the oldest delicacies since the time humanity learned to extract sugar is candy. And the cherished dream of anyone, even the most spoiled child in the world. Agree, few people in childhood were not ready to please their parents in order to get their cherished "cockerel". Well, cockerels are not in fashion these days, but such hearts with caramel filling are just right.

Ingredients

Directions

  1. For hearts, put honey, sugar, ginger and cinnamon in a deep-bottomed saucepan, bring to a boil over medium heat, stirring occasionally. Remove from heat, add oil, stir. Gradually add the flour sifted with salt and baking powder. Knead the elastic dough and cool.
  2. Roll out the cooled dough into a layer about 1 cm thick. Take 2 cookie cutters in the form of hearts - larger and smaller. Cut the cookies out of the dough with a large cookie cutter. Then use a small cookie cutter to cut out the middle of the cookies so that you can fill the empty space with caramel later. If you don't have molds, make stencils out of thick paper and cut out the hearts by tracing around the stencils with a small, sharp knife. The thickness of the outline of the hearts should be no more than 1 cm if the cookies are small, and 1.5–2 cm if they are large.
  3. Transfer the cookies to a parchment lined baking sheet and refrigerate for 30 minutes. Then transfer to an oven preheated to 180 ° C and bake for 5–7 minutes. Do not overdo it - the biscuits taken out of the oven seem soft, but this is an illusion, they will quickly harden. While the cookies are hot, just very carefully stick a wooden skewer into the outer pointed part of each heart. Stick it closer to the upper convex side of the cookie, so that later the stick does not interfere with it snugly adhering to the working surface with the side on which it lay on the baking sheet - otherwise the caramel will then flow out of the middle. Cool the finished cookies completely.
  4. Prepare the hard caramel syrup, add 1 drop of color to achieve the desired color, mix thoroughly.
  5. Lubricate a sheet of foil with peanut butter, place the hearts on top of it, and, acting fairly quickly, gently pour the hot caramel into each sheet. Allow the caramel to harden completely (1 hour) and serve.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.