Caramel spiral cookies
Honeycomb is a caramel mass in which, thanks to the action of baking soda, carbon dioxide bubbles are created and form a honeycomb-like structure when broken. It gives the cookies a crunchiness and caramel flavor.
Ingredients · Servings For 25 pieces
- 125g butter
- salt
- 100 g light muscovado cane sugar
- 50g golden syrup
- 2 egg yolks
- 2 tsp vanilla extract
- 1 pinch salt
- 300 g plain wheat flour
- 1 tsp baking soda
- 100 g caster sugar
- 100g golden syrup
- 1 tsp baking soda
Method · 1 h 58 min
- Line a baking tray or shallow baking dish with baking paper over the honeycomb and brush with a little oil using a pastry brush. Place the sugar and golden syrup in a deep, heavy-bottomed pan and stir over a low heat for a few minutes to dissolve the sugar. Cook gently until the sugar has a dark golden colour and a caramel aroma. Set aside, stir in the baking soda and stir quickly with a wooden spoon to remove any traces of white. The mixture will bubble and turn a pale golden colour. Pour onto the prepared baking tray but do not spread it out as this will break the bubbles. Leave to stand for 30 minutes and cool completely.
- Place the butter, salt and sugar in a large bowl and beat with a hand-held electric mixer until pale and creamy. Add the golden syrup, egg yolks and vanilla extract along with a pinch of salt and beat for another minute, then add the flour and baking soda and fold in with a wooden spoon. Form a smooth dough with your hands (you can add a little extra flour if necessary), wrap it in cling film and leave to rest in the fridge for 15 minutes.
- Lightly flour a sheet of baking paper and roll out the dough to a 24 x 40 cm rectangle, about 4 mm thick. Turn the honeycomb out onto a cutting board and use a rolling pin to break half of the mixture into pieces (reserve the rest for another use). Place the pieces between several layers of baking paper and crush them finely. Then sprinkle them evenly over the dough.
- Grab one of the shorter sides of the dough and roll it up like a rug. Wrap loosely in baking paper and refrigerate for at least 1 hour.
- Preheat the oven to 180°C and line several baking trays with additional baking paper. Remove the dough from the fridge and cut into 5mm thick slices, spacing them apart on the trays. If your knife starts to stick to the dough, lightly dust it with flour before continuing. Bake the biscuits for 6-8 minutes until the dough is golden brown and the honeycomb bubbles and its caramel hue deepens. Set aside and let cool completely before eating. SOMETHING EXTRA Golden syrup is a traditional English product, it is a thick amber-coloured variant of inverted sugar syrup. You can buy it at www.candy-store.cz. We also have a recipe for homemade.