Honey is a great, natural sweetener for baked goods. You can use it as a substitute for regular sugar, or to enhance the taste. Used in cookies it can also change their texture - they will be more moist and chewy, and usually can be stored for a bit longer than regular sugar cookies. Of course if they are not eaten all at once, fresh from the oven!
Cookies made with this recipe don’t grow too much in baking and keep their shape, so you can play with different patterns and cutters. We chose beautiful honeycomb cookie cutter with delicate honeycomb print. You can find it here.
2 tablespoons of liquid honey (natural or synthetic, if you are allergic)
125g of cold butter
1 medium egg
- Preheat the oven to 200ºC.
- In a large bowl combine all ingredients and mix it until all ingredients are well incorporated. You can also use a stand mixer with the dough hook attachment.
- Take the dough and place it into a plastic bag. Flatten it as much as possible, and let it chill in the fridge for an hour. Flattening it before chilling will make it easier to roll it later!
- Place the chilled dough on a fIat surface sprinkled with flour, and roll it out with a rolling pin to the desired thickness.
- Stamp and cut out the cookies and transfer them to the non-stick baking sheet or baking paper
- Put the cookies to the preheated oven, and bake them until edges turn golden brown (which should take around 10 minutes)
You can cool them down on a cooling rack or eat warm! Enjoy!