- 2 Eggs
- 200 ml Sunflower oil
- 200 g Powdered sugar
- 150 g Honey
- 600 g Flour
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1 Egg white
- 170 g Powdered sugar
- 0.5 tsp Lemon juice
Easy and traditional cookies for the holiday season. Thematically shaped as reindeers, stars, snowflakes, Christmas trees and more. Because it smells like Christmas once again. Soo Tasty with Soo Foodies!
- You may use butter instead of sunflower oil but then you will need to knead some more and they will be stiffer
- When prepared with butter, store in boxes with a slice of apple at one end, not touching the cookies. The moisture of the apple will soften the cookies
- Use 2 baking pans for the process, while baking the first one, arrange the second one
- Honey cookies are perfectly delicious even prepared a month before Christmas
Whisk the eggs with the sunflower oil. Add the powdered sugar, the honey and whisk again.
Sift the flour and add it to the egg mixture together with the baking soda and the cinnamon. Mix all well with spatula. Continue with the spatula some more and then take the dough out of the bowl and start kneading it by hands. The result should be soft, glossy and slightly sticky dough.
Roll the dough on sheets with equal thickness, for example 0.5 cm. Use different molds to shape it. Put parchment paper in baking pan and transfer the honey cookies carefully leaving 2 cm distance between them.
Bake in preheat oven at 180 C until slightly brown, approximately 7 minutes. Take out and leave to cool completely. Store in boxes plain or start decorating.
Decoration might be with icing, chocolate chips, melted chocolate or homemade jam. They are delicious either way, just make sure you take your time to let the frosting becomes stiff enough so it won’t be damaged at storing.
Preparation of the icing requires some attention. If you want to have it very smooth for the perfect tiny lines after, sift the powdered sugar twice. Whisking the glaze by hand makes it smoother as the mixer adds air and bubbles may appear at later stage which will make the icing uneven. Yet, in order to fasten it, use the mixer but follow the instructions here. Start beating the egg white at the lowest speed available until foamy mixture. Increase the speed and add the powdered sugar at portions. Finally, add the freshly squeezed lemon juice. If the mixture looks more of a liquid one, add some more powdered sugar, if it turns too dense, add some more lemon drops. Finally, move the icing in icing bag, cut 1 mm hole and start decorating the honey cookies with thin, beautiful lines.