Make your Rosh Hashanah even sweeter with these delicious little honey cakes! These are like traditional honey cakes in cookie form.
Ingredients
½ cup butter
½ cup honey
½ cup brown sugar
½ tsp salt
2 tsp pure vanilla extract or vanilla bean seeds
½ tsp baking soda
2 eggs
1 tsp cinnamon
2 ½ cups self-rising flour
½ tsp cloves (optional)
⅓ tsp ginger powder (optional)
¾ cup of icing sugar
Method
Place butter, honey, brown sugar, salt and vanilla in a small saucepan over low heat, until combined.
Turn off heat and add ½ teaspoon baking soda and stir. The mixture will bubble and turn lighter colour. Let it cool for an hour or so.
When the mixture is room temperature, transfer it to a mixing bowl. Add 2 eggs and whisk together.
Add cinnamon and flour and stir with a wooden spoon, or an electric mixer, until the mixture is thick.
Cover the bowl with plastic wrap and let the dough cool in the refrigerator for at least 3 hours or overnight.
Now the dough is firm and you can bake.
Preheat the oven to 175°C and prepare two baking sheets.
Roll the dough into small balls about 1-inch in diameter and place them on the baking sheets, leaving enough room (1 ½ inches) for the cookie to expand when baking.
Bake for 15 minutes until the cookies rise and become firm and golden brown.
Cool on a wire rack.
For toppings you can chose:
Sprinkle icing sugar on cooled cookies.
Combine the icing sugar with 1 to 2 tablespoons of water and drizzle on cooled cookies.
Before baking, roll the ball of cookies dough in powdered sugar and bake, the cookie will have a cracked exterior.
