Description
A truly luxurious Italian cookies made of caramel! Quite an extraordinary structure with a splash of caramel and a delicate creamy caramel taste is just something awesome imagination! I strongly recommend to cook this magical Italian cookies recipe Omar busi for Valentine's Day and present it as a gift to your loved ones!
Ingredients
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Brown sugar
165 g
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Brown sugar
40 g
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Flour
415 g
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Cream
40 g
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Butter
335 g
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Salt
-
Vanilla
-
Cocoa powder
2 Tbsp
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Chicken egg
1 piece
Cooking
The preparation of this cookie starts with cooking caramel, which will be its Foundation. Caramel is best suited to small light cane sugar Mistral. It melts quickly, and is easy to control the color of the melted sugar. In a saucepan with a thick bottom and handle pour a third of light sugar and put on medium heat.
Wait until the sugar melts (not need to interfere), and pour another third of the sugar. When the sugar melts, add the last third of the sugar. Take the pan by the handle and tilting from side to side, achieving a uniform melt sugar.
Add to melted sugar pre-heated cream and a pinch of salt and vigorously stir until smooth.
Turn off the stove and small portions enter the chopped pieces of butter. All the time stir, achieving a homogeneous mixture.
Ready caramel cools well.
In a separate vessel mix sifted flour, vanilla seeds and brown sugar Mistral, which successfully accentuate the structure of our caramel cookies.
To dry mixture add the cooled caramel and as quickly as possible, knead the dough, in any case not vymeshivaem it! Just combine the dry and liquid ingredients in one more or less homogeneous mass.
I had to use the warm caramel because it was to night. And so the batter turned out pretty runny.
Had to add a couple of tablespoons of flour. But still better to cool the caramel as it should be, then the consistency will be impossible. This dough needs to be divided into 4 parts and roll into sausages with a thickness of 3-4 cm Wrap in cling film and put into the refrigerator for at least 4 hours. During this time the dough will thicken and the caramel a bit kristallizuetsya. I left the dough in the refrigerator overnight.
For registration of the cookies prepare a mixture of a few spoonfuls of brown sugar Mistral and cocoa powder. In a separate flat bowl unbolted egg.
Get our sausages from the fridge. First wetted them in egg and then coat in the sugar-chocolate mixture. Cut into slices thickness of about 1.5 cm.
Put on baking tray, covered with baking paper. I got 35 cookies that perfectly took the whole pan, absolutely without interfering with each other.
Bake cookies in preheated oven at 180C for 15 minutes. With convection, most likely, the cookies will bake faster - 12 minutes. Focus on the nature of your oven and see that the cookies are burnt on the bottom. On the sides of the cookies will be very dark due to the cocoa - this is normal, and, moreover, very beautiful (for my taste).
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