John Myers
Ingredients for 4 servings:
- 500 g blossom honey
- 250 g sugar
- 250 g coconut oil
- 2 eggs
- 1 kg wheat flour
- 50 g baking cocoa
- 10 g cinnamon powder
- 10 g cardamom powder
- 5 g clove powder
- 10 g potash
- 2 tbsp rose water
- Flour for the work surface
Instructions
Working time approx. 50 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes
with a spicy taste and without milk
Melt the coconut oil, honey, and sugar in a non-stick pan over medium heat. Caramelize until the sugar has completely dissolved and the first small bubbles appear – do not let it boil! Remove the pan from the heat and let it cool for about 10-15 minutes. In the meantime, mix the potash or alternatively baking powder with the rose water until completely dissolved and set aside. Mix the cocoa, cinnamon, cardamom, and cloves in a large bowl. While the honey is still warm, add it to the spices in the bowl and mix everything using a dough mixer or a strong electric hand mixer with a dough hook. Add the processed rose water, the eggs, and gradually the flour. Mix everything until the dough has a uniform color. Add more flour if necessary until the dough no longer sticks to your fingers and has a kneadable consistency. Roll out the dough on a lightly floured surface to a thickness of 3-5 mm, cut out cookies, and bake on a baking sheet lined with baking paper in a preheated oven at 150°C for about 10 minutes. If you prefer the cookies a little darker, you can increase the baking time to up to 15 minutes and the baking temperature to up to 180°C. This recipe should be enough for at least one large cookie tin. The dough can also be frozen and used later after gently thawing it in the microwave.
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