Honey Chili Sandwich Cookies

Ingredients for 1 servings:

• 250 g wheat flour type 405
• 2 tsp baking powder (approx. 4 – 5 g)
• 50 g sugar
• ¾ tsp Pul Biber (paprika chili spice)
• 1 organic lemon(s), zest
• 110 g butter, cold
• 120 g liquid honey
• 50 g walnut kernels
• 120 g powdered sugar
• 30 g liquid honey
• 50 g butter, soft

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

sweet, a little spicy and delicious

Sift together the flour and baking powder. Mix with the sugar, Pul Biber, and lemon zest. Mix in the cold butter in small pieces and knead into a crumbly dough. Add the honey and knead everything into a smooth dough. Divide the dough into 40 equal portions and shape into balls. Place 20 balls each on 2 baking sheets, then flatten each ball slightly to form cookies. Roughly chop the walnuts and scatter them on the cookies from one baking sheet, pressing down lightly. Bake in a preheated oven at 200°C (top/bottom heat) for about 6-7 minutes on top of each baking sheet until golden brown. Let cool on a wire rack. Mix the powdered sugar with the butter and honey until smooth. Chill slightly. Using a teaspoon, scoop out small portions (about 10 g), roll them into small balls, and place them on 20 cookies. Place the remaining cookies on top and press down lightly. Refrigerate until the cream has set.