Even though February was a rather productive month in terms of cooking, I didn't manage to transform the effort into blog posts. On one hand this is due to several family lunches where my folks were way too pressed to taste the meals, meaning no time for the usual photo shooting. On the other hand I went on holidays and worked long hours so that the cooking mainly took place in the evenings. And we all know that natural light still remains the best for good food photography.
I realized that I was talking about making cookies for quite a while now. I guess there are just too many recipes I want to try. But I can reassure you, I bought a beautiful cookie jar last week, so I will have to bake cookies way more often in order to keep it filled. I will have to keep up with the rhythm of the advent season. With some of my friends we usually organize a big baking session several days before Christmas to make at least 4-5 different types of cookies. I think I will have to organize another session to ensure a certain variety in this newly bought cookie jar.
These pure honey cookies will please everyone who loves honey. The taste is intense yet not too heavy. I always dip my cookies into the milk and especially for these cookies the taste can be described like a honey explosion in your mouth. I took them to work today and the feedback was very good. I could save some for a meeting tomorrow morning but I am sure they won't survive any longer than that.
For around 30 cookies you need:
55g brown sugar
2 tsp baking powder
2 tsp vanilla sugar
4 tbsp milk
Preheat the oven to 180°
Whisk all the dry ingredients together. Then add the egg, butter and the honey. Mix until you get crumbly dough. Add the milk and knead until the dough is smooth. Roll the dough out on your work surface and cut the cookies out with a cookie cutter. Place them on a baking sheet and bake for 10 to 12 minutes until they are golden brown.
Let the cookies cool down for an hour.