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Traditional Slovak honey cookies

Posted on: 02-19-2012 Posted by: Zuzana

This honey cookies we call “instant soft” because they are soft immediately after baking and stay so for a very long time. While those of another recipe best to wait a month to soften. According to Slovak tradition we hang them on the red ribbon on the Christmas tree. Due they fantastic spicy scent they give a beautiful atmosphere during all Christmas.

Preparation time 10 minutes .. Cooling 60 minutes (best over night).. Baking 13-15 minutes .. Lasting 3-6 months

INGREDIENTS .. up to 100 pcs

  • 600 g flour
  • 300 g icing sugar
  • 200 g honey (not more or cookies will be hard)
  • 150 g margarine
  • 3 eggs
  • 3 tsp cinnamon powder
  • 2 tsp baking powder
  • 4..5 chopped cloves of 1 tsp ginger spice
  • zest of 1 lemon

GLAZING

  • 150 g icing sugar (never less !)
  • 1 with of egg

PREPARATION

Mix all ingredients together in a bowl and make to a dough. Leave the dough in the fridge until next day.

Do you despise to work with really sticky dough? Take a look into our Sticky Dough STEP BY STEP → and see it’s really very easy.

The next day, roll the dough about 5 mm thick and cut of the shapes with cutters. Put the cookies on the baking sheet and brush them with beaten egg. Decorate with nuts or Smarties or just leave them without and bake in the oven at 180°C for about 13-15 minutes.

After cooling decorate the cookies with the glazing. For the glaze mix together the sugar with the with of egg. Put the mass into a plastic bag, make a small whole in the corner and decorate the cookies one by one – by hand.

To be honest, I do not always let the dough rest until next day, but sometimes I make the cookies immediately, or I let the dough in the fridge only for one hour before I use it. Yet they are always great.

After cooling the dough cut only a third of the dough and the rest put back in the refrigerator. This will keep the dough perfectly usable.

Decorate the cookies with Smarties but cover them NEVER with beaten egg. Otherwise the color under the egg disappears.

Is the protein-sugar mass is still too runny, add a tablespoon of sugar and mix well.