Yields about 80 cookies.
- Prep time: 15min
- Cook time: 10min
- Total time: 25min
- Difficulty: Basic
There are numerous recipes for honey cookies, and this is one of the most basic and basic. Unlike many traditional recipes, this one does not call for ground walnuts or almonds. These cookies are also free of fat. It is critical not to overbake the cookies because they will become too hard and crumbly. Honey cookies can be stored in an airtight container for up to 4 weeks and get softer and better the longer they sit.
- 550g flour
- 1 heaped teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 130g sugar
- 6 tablespoons honey
- 3 large eggs
- 1 egg white, to brush the cookies
- 80 walnut halves
Preheat the oven to 170 degrees Celsius. Two baking sheets should be lined with parchment paper. Combine the flour, baking soda, cinnamon, cloves, and sugar in a large mixing bowl. Mix in the honey and eggs. Form a dough with a wooden spoon.
Take a teaspoon of the dough and roll it into a small ball between your palms. Repeat with the remaining dough. Place the balls 2 cm apart on prepared baking sheets. Brush an egg white on top of each ball and press a walnut half on top of each ball. 10-12 minutes in the oven.
If you overbake them, they will be too hard. They are done when the bottom begins to brown. The remainder of the cookie should not darken. Cool on a rack before storing in an airtight container. They can be kept for up to four weeks.
Traditional Croatian honey cookies are similar to gingerbread cookies. In fact, they are nearly identical, with the exception that they are not spiced with ginger, which is not a traditional Croatian spice and was difficult to obtain in the past. They are typically spiced with cinnamon and cloves, two of the most popular Christmas spices, and sweetened with honey.
This is probably the most basic honey cookie recipe among many. Unlike most of the other recipes, these old-fashioned honey cookies are fat-free and do not contain ground nuts. You’ll only need flour, spices, honey, and eggs to make them, making them one of the cheapest Christmas treats. They’re also extremely simple to make.
The walnut halves atop the cookies are entirely optional. You can replace them with blanched almonds or leave them out entirely, especially if you want a cheaper version. In that case, flatten the top of each ball slightly with your finger. When the cookies are cool enough to handle, roll them in icing sugar. A simple icing sugar glaze is another option for coating the cookies.
Although these cookies are extremely quick and simple to make, you must keep an eye on the baking time.It is critical not to overbake them, as they will become extremely hard and crumbly. They will soften after a couple of days in an airtight container, but keep an eye on them while they’re baking. You’ll be able to eat them right away, and they’ll get better and better as they sit.Honey cookies can be kept in an airtight container for up to 4 weeks.
The beauty of these spiced little cookies is that they can be made weeks before Christmas or quickly assembled on Christmas Eve.