Susumelle Cookies Recipe: A Sweet and Spicy Delight
Introduction:
The delightful Susumelle cookies are a traditional treat, blending the richness of honey, the warmth of cinnamon, and the smoothness of dark chocolate. These biscuits are not only full of flavor but also boast a wonderfully aromatic scent thanks to the combination of honey, cinnamon, and cocoa powder. Perfect for a holiday treat or just a cozy snack, this recipe makes about 20 pieces and is sure to become a beloved addition to your baking repertoire.
Ingredients:
| Ingredient | Amount |
|---|---|
| All-purpose flour (Farina 00) | 500g |
| Sugar | 200g |
| Unsweetened cocoa powder | 10g |
| Ground cinnamon | 8g |
| Wildflower honey (Millefiori) | 200g |
| Whole milk | 60g |
| Water | 45g |
| Baking powder | 16g |
| Dark chocolate | 200g |
Instructions:
Step 1: Preparing the Honey Mixture
To begin making the Susumelle cookies, pour the honey into a small saucepan. Add the water and gently heat the mixture until the honey dissolves completely. Be sure to stir occasionally to prevent it from burning or sticking to the bottom of the pan. Once dissolved, remove it from the heat and set it aside to cool slightly.
Step 2: Mixing the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour and baking powder to ensure an even distribution. Add the unsweetened cocoa powder, ground cinnamon, and sugar to the dry mixture. Whisk everything together to blend the dry ingredients evenly, ensuring that the cocoa powder and cinnamon are well incorporated into the flour.
Step 3: Adding the Wet Ingredients
Slowly pour the warm honey mixture into the bowl with the dry ingredients. Add the whole milk at this stage, ensuring that all the ingredients combine into a smooth dough. Stir gently with a spatula until the dough starts coming together. Once it does, you may want to use your hands to finish mixing it until it forms a firm, elastic dough.
Step 4: Rolling Out the Dough
Transfer the dough to a lightly floured surface. With a rolling pin, roll it out to a thickness of about 1 cm. The dough should be smooth and easy to work with, so if it sticks, add just a little more flour. Once rolled out, use an oval-shaped cookie cutter about 9 cm in length to cut the dough into shapes. Place the cut cookies on a baking tray lined with parchment paper.
Step 5: Baking the Cookies
Preheat your oven to 190°C (375°F) for static baking. Place the tray on the middle rack of the oven and bake for approximately 15 minutes. Keep an eye on the cookies during the final few minutes of baking—once you see cracks forming on the surface of the cookies, it’s time to take them out. Every oven varies, so adjust the temperature and timing accordingly.
Step 6: Cooling the Cookies
Once baked, remove the tray from the oven and let the cookies cool on a wire rack. Allow them to cool completely before moving on to the next step. If there are any leftover dough scraps, gather them up, reroll, and cut out more cookies until all the dough is used.
Step 7: Melting the Chocolate
While the cookies cool, break the dark chocolate into small pieces and melt it using a double boiler. Place the chocolate in a heatproof bowl and set it over a saucepan of simmering water. Stir occasionally until the chocolate is completely melted and smooth. Allow the chocolate to cool slightly but remain fluid.
Step 8: Dipping the Cookies in Chocolate
Once the cookies have cooled, dip only the top half of each cookie into the melted chocolate. This will create a beautifully glossy finish and a delightful contrast to the rich biscuit. Place each chocolate-dipped cookie back onto the wire rack to allow the chocolate to set.
Step 9: Let the Chocolate Set
Allow the cookies to rest at room temperature for about an hour, giving the chocolate enough time to harden and form a smooth, glossy coating. The cookies are now ready to be served, and their taste will improve even more as they rest, allowing the flavors to meld together.
Tips and Tricks:
- Flavor Variations: While this recipe uses cinnamon and cocoa powder, feel free to experiment with different spices like nutmeg or allspice for a unique twist.
- Storage: Once the cookies are completely cooled and the chocolate is set, store them in an airtight container to keep them fresh for several days. They can also be stored in the fridge to extend their shelf life, especially if you live in a warm climate.
- Perfect Pairing: These cookies pair beautifully with a hot cup of tea or coffee. The rich flavors of honey, cocoa, and cinnamon make for an excellent balance with a warm beverage.
Nutritional Information (Per Cookie):
| Nutrient | Amount (Per Cookie) |
|---|---|
| Calories | 150-180 kcal |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Carbohydrates | 22g |
| Fiber | 2g |
| Sugars | 12g |
| Protein | 2g |
| Cholesterol | 5mg |
| Sodium | 15mg |
Please note that the nutritional values are approximations and will vary based on exact ingredients and portion sizes used.
Conclusion:
These Susumelle cookies offer a wonderful balance of rich flavors, from the warm honey and cinnamon to the indulgent dark chocolate coating. Their unique texture and delightful aroma make them a perfect treat for any occasion. Whether you’re sharing them with friends or enjoying them as a personal indulgence, they are sure to become a favorite in your baking collection. So, gather your ingredients and enjoy the process of making these charming, flavorful cookies that are as delightful to make as they are to eat!
