photo: Honey cookies

Honey cookies

Today we will prepare delicious and mouth-watering honey cookies. It will give the pastry its special flavor and original taste. So be ready that everyone will ask you for this recipe. A huge advantage of this dish is that the whole process of cooking and baking will take you no more than 30 minutes. Isnt it great? I got 16 large cookies, you can optionally increase the number of all the products two or three times, as the pastry disappears from the plate instantly.


  • Flour
    225 g
  • Liquid honey
    100 ml
  • Butter
    100 g
  • Sugar
    200 g
  • Dry ground ginger
    1 tsp
  • Baking powder
    2 tsp
  • Baking soda
    1 tsp
  • Salt
    1 pinch


  • 1. In a deep dish of suitable size, mix all dry ingredients: sifted flour, 100 grams sugar, ground ginger, baking soda, salt and baking powder. Optionally, you can add a little cinnamon.
  • 2. Using a whisk mix up the components so that they are connected. Grind cold butter on a grater. To prevent the oil from sticking to a grater, roll it in the flour mixture.
  • 3. Now use a fork to combine the dry ingredients with the grated butter to a state of fine crumbs. You can also chop the mixture with a knife.
  • 4. Pour the liquid honey in. You can use any: lime, floral, buckwheat. The main requirement is that the honey should be fresh, not sugared.
  • 5. Stir the mixture with honey, achieving a uniform consistency. Slightly knead the dough by hands, literally for one minute to make it elastic.
  • 6. The plus of this recipe is that the dough can be used immediately after mixing, it is not necessary to cool it in the fridge or wait until fr it t brew. Form small balls from the dough, the size of walnut. Roll each workpiece in the remaining sugar sand. Lay out the balls in sugar on a baking tray lined with parchment at a great distance from each other.
  • 7. Flatten each preset a little with the bottom of a glass. Put the baking sheet on the middle level of the oven and bake it at 180 degrees for 10-12 minutes. It is important to catch the moment. First, the cookies will rise and then crack and become flat. When cracks in the pastry gain the golden brown colour, the biscuits are ready.
  • 8. Hooking the cakes wide spatula, place it on a flat surface (e.g. cutting board or tray) and cool completely. The cookies will become crunchy and crispy, with a delicious golden crust.
    Bon appetit!
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