Whiskey-honey mops

Ingredients for 1 servings:

• 100 g margarine
• 200 g honey (whisky honey), alternatively 190 g honey, 10 ml whiskey
• 2 eggs
• 200 g sugar
• 1 tsp, leveled anise powder
• ½ vanilla pod(s), including the pulp
• ½ tsp, leveled cardamom powder
• 5 g ammonium bicarbonate
• 5 g potash
• 3 tbsp water, lukewarm
• 650 g flour
• 300 g powdered sugar
• 3 tbsp whisky, e.g. smoky single malt
• 3 tbsp water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

makes approx. 90 mops

Beat the margarine and sugar for at least 5 minutes until fluffy. Whisk together the whiskey honey, eggs, anise, vanilla seeds, and cardamom and stir in. Dissolve the baking powder and potash in lukewarm water and stir into the dough. Gradually add the sifted flour to the dough to form a workable, smooth dough. Form the dough into balls with a diameter of approximately 2.5 cm and place them, spaced apart, on a baking tray lined with baking paper. For a standard oven tray, use about 30 balls. Bake in an oven preheated to 175°C (top/bottom heat) for about 15 minutes on the middle shelf. After baking, let cool on a rack. For the glaze, mix the whiskey, water, and icing sugar until liquid. Brush or carefully pour over the baked moppen. Makes about 90 moppen.