My own recipe for delicious and truly sof honey cookies for people with egg and milk allergy.
Preparation time 55 minutes .. Baking 12 minutes .. Durability few weeks
INGREDIENTS .. 70 pcs
- 1 and 1/4 cups flour
- 1/4 cup brown sugar
- 1/4 cup honey
- 50 g butter
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 1/3 tsp clove powder
- lemon rasp
- 1 tsp Orgran powder
- 30 g + 4 tsp water
- 150 g icing sugar
Take brown sugar in a mixer and powder it fine. Now take butter and sugar in a bowl. Beat them well until creamy. I used chilled butter so it took sometime for me to get this creamy texture.
Now add honey and beat it again for 2 mins. Now measure and keep your spice powders ready. Add it to the flour along with baking powder and baking soda. Sieve it twice for even mixing.
Now add the flour to the creamed butter sugar mixture. Mix well with your hands to form a smooth non-sticky dough. Cling wrap it and refrigerate it at least for an hr.Now take a portion of the dough and roll it on a butter paper, to 1/4 inch in thickness. Cut shapes with the cookie cutter. Carefully take the gingerbread men an place it on the baking tray lined with butter paper.Now scrap the extras and repeat the process.
Preheat oven at 180°C for 10 minutes. Leave good spacing between the cookies as it grows in size. Bake the cookies for 10-12 mins or until the edges are nicely browned.
Cool down on wire rack and bake the next batch.
After cooling down, decorate the cookies with egg free icing (Orgran).