Dessert
Recipes
Little Honey Cakes
Make your Rosh Hashanah even sweeter with these delicious little honey cakes! These are like traditional honey cakes in cookie form.
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.
- Yield: 50 mini cookie-cakes
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Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/little-honey-cakes/
Little Honey Cakes
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.
- Yield: 50 mini cookie-cakes