Honey Cookies Two Ways
Ingredients
- For the spiced honey cookies
- 35 milliliters Whipped cream
- 80 grams butter
- 100 grams honey
- 50 grams sugar
- ½ tsp Ground cinnamon
- 1 generous pinch Cardamom
- ½ organic Orange (zest)
- ½ tsp potatoes
- 225 grams Pastry flour
- 50 grams ground Hazelnuts
- For the puffed rice honey cookies
- 225 grams honey
- 4 Tbsps butter
- 2 Tbsps chopped almonds
- 50 grams Puffed rice
Preparation steps
For the spiced honey cookies: Combine the cream, butter and honey in a saucepan and heat until smooth. Stir in the sugar, cinnamon, cardamom, orange zest, baking soda, flour and hazelnuts until thoroughly combined. Divide the dough into 2 portions. Shape each into a 3 cm (approximately 1 1/4 inch) diameter logs. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 180°C (approximately 350°F). Slice each log into 1 cm (approximately 1/4 inch) thick slices. Shape each slice into a ball. Place on a parchment-lined baking sheet and bake for 15 minutes. Remove and allow to cool.
For puffed rice honey cookies: Combine the honey and butter in a pot, and cook until caramelized. Remove from heat and cool slightly. Stir in the almonds and puffed rice until thoroughly combined. Shape 2 teaspoon portions into balls and place on a parchment-lined baking sheet. Allow to sit until set before serving.
