John Myers
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Honey Cake Cookies
The perfect honey cake cookies recipe with a picture and simple step-by-step instructions.
Honey cake batter:
- 300 g Wholemeal spelled flour
- 200 g Rye flour
- 2 piece Free range eggs
- 75 g Butter
- 350 g Beekeeper honey
- 150 g Brown cane sugar
- 1 pinch Table salt
- 25 g Cocoa powder
- 1 tbsp Coffee powder
Spices:
- 3 tbsp Honey cake spice mixture in m. KB.
- 1 tsp Orange peel grated, fresh
- 1 tsp Grated lemon peel, fresh
- 10 g Galangal ginger root, slices
- 10 drops Rum flavor bottle
Raising agent:
- 2 tbsp Water warm
- 1 tsp Driving force (potash, baking soda, tartar baking powder)
Topping:
- 20 g Powdered sugar
- 0,1 l Condensed milk
- 20 piece Cocktail cherries, halved
- 50 piece Whole almonds, halved
Preparation:
- Heat the sugar, honey, table salt, butter and spices together, dissolve and stir well until smooth. Slowly add the eggs and the flour, cocoa and coffee powder. Mix the raising agent with lukewarm water and stir in with the dough. The icing can now be made with a little cold condensed milk and mixed with the powdered sugar. In an oiled bowl, shape the lump of dough into a ball, swirl it around and skilled, skilled people can do the so-called “pot slap” a few times.
Pot blow:
- Use the flat of your hand to tap under the dough bowl several times until the dough pops up. The whirling also gives the cake the perfect “round” shape and the small air pockets in the dough structure may disappear. 3 days storage time: This dough is now enriched every evening with a little more flour and sugar and then mixed again and finished with the “pot blow”. The bowl is always covered with a cloth at the end and then stored so that it pulls through a little before baking.
Topping and baking:
- Roll out the dough and punch out cookies with cutters. Work with baking paper. The finished frosting is brushed onto each cookie and half a cocktail cherry is placed in the middle and the almonds around it. Baking time: 20-30 minutes at 180 ° C in an electric oven.
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