John Myers
Ingredients for 1 servings:
- 125 g honey
- 200 g sugar
- 150 g butter
- 4 tbsp milk
- 1 tsp cinnamon
- 2 tbsp cocoa
- 400 g flour
- 100 g cornstarch
- 1 packet of baking powder
- Flour for the work surface
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
Gently heat the honey, sugar, butter, and milk in a saucepan and let it cool slightly. Combine the cinnamon, cocoa, flour, cornstarch, and baking powder in a bowl and then add the lukewarm honey mixture. Knead into a smooth dough and let it rest in the refrigerator for 1 hour (the dough will be quite soft, but it really doesn’t need any more flour! Once chilled, it’s very easy to roll out). After chilling, roll out the dough on a floured surface to a thickness of 3-5 mm and cut out small shapes. Bake at 170-200°C for about 5-10 minutes (depending on the size of the cookie cutters. Mine are usually 3-4 centimeters. The larger and thicker they are, the longer they take). You have to be careful that they don’t turn black, or even dark brown, as this will give them a slightly bitter taste. Tip: When I bake these cookies, I usually only use 1 tablespoon of cocoa and 1 tablespoon of instant coffee. Tastes very delicious.
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