Burnt honey and fennel cookie

Burnt Honey and Fennel Cookie

By ICC Culinary Arts student Nicole Hope, Second Place Winner of the ICC 2016 Cookie Games

Country of Inspiration: Morocco
Yields 4 dozen cookies

Cookie Games International Culinary Center

Ingredients for Dough

  • 8 ounces/225 grams butter, unsalted
  • ½ cup honey
  • ¼ cup confectioners sugar
  • ¾ teaspoon salt
  • 1 ½ cup flour, all-purpose
  • 1 tablespoon fennel seed, coarsely chopped
  • Candied orange peels (see below)

Ingredients for Candied Orange

  • 2 oranges
  • 2 ½ teaspoons granulated sugar

Directions for Dough

  1. In a medium saucepan, heat the honey over medium heat until the color turns to deep, dark caramel and reaches a temperature of 330°F, measured with a candy thermometer.
  2. Remove the pan from the heat and carefully add butter, stirring until the butter is completely melted. Cool the mixture until the butter hardens again, stirring occasionally to make sure the honey doesn’t stick to the bottom.
  3. In a tabletop mixer fitted with a paddle attachment, cream the cooled butter until light and fluffy. Add the confectioners’ sugar and beat until incorporated.
  4. Add the flour and salt to the butter mixture in two batches, stirring to incorporate completely after each addition. Stir in the fennel seed and candied orange.
  5. Turn out the dough onto parchment paper and roll into a log, 2 inches in diameter, and chill until firm, about 1 hour.
  6. Preheat oven to 325 F. Slice log into rounds about ¼ inch thick and bake on a parchment-lined baking sheet. Bake 10-12 minutes, or until the edges are slightly golden.
  7. Let sit 10 minutes before transferring to a wire rack to cool completely. Store well wrapped for 3-4 days.

Directions for Candied Orange

  1. Using a vegetable peeler, peel the zest from each orange.
  2. Remove any white pith with a paring knife and julienne the orange zest.
  3. Put the zest in a small sauce pot and cover with water, bring to a boil and drain.
  4. Put the orange peel back in the sauce pot and cover with water again, this time adding in the sugar.
  5. Bring to a boil and reduce until all the water has evaporated.
  6. Remove the candied orange onto a drying rack or parchment paper and allow to air dry for about 1 hour.

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.


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