I am unashamed to admit that these cookies were the product of procrastination. With writer's block and an intense unwillingness to face yet another assignment, I found myself in the kitchen measuring and combining ingredients. These cookies taste alot like honey jumbles but with a bit more crunch!
Honey Cookies
Honey Cookies
Makes 20~ S'morish Original
Ingredients
100g honey
100g olive oil spread/unsalted butter
10 cloves (optional)
1 egg at room temperature
200g wholemeal plain flour
50g plain/all purpose flour
2 teaspoons of cinnamon
Pinch of salt
In a saucepan melt the honey and olive oil spread/butter on low heat. Stir occasionally until ingredients have melted and are combined.
Add the vanilla and cloves and heat until the mixture comes to a foamy bubble.
Take off the heat and let it cool for 5-10 minutes.
Pour the slightly cooled mixture into a bowl of a mixture.
Add the egg and beat on low speed.
Add the flours, cinnamon and salt. the mixture should come together and form a smooth, elastic, caramel coloured dough.
Roll the dough into a sausage and cover tightly in plastic/cling wrap.
Refrigerate the dough for 15 minutes and preheat the oven to 180° fan-forced.
Uncover the dough and slice into 0.5cm slices.*
Place slices onto a baking tray.
Bake on the top shelf of the oven for 20 minutes or until golden brown.
Allow the cookies to cool on the tray as this will let them firm/harden.
*This dough is quite versatile. You can roll it out and cut out different shapes, or make thumbprint cookies like in the image below. To make the thumbprint cookies roll pieces of the dough into balls. Make a dent in each ball using the end of a wooden spoon handle or your thumb. Fill the dough with jam. I used apricot but you could use anything you like.
100g olive oil spread/unsalted butter
10 cloves (optional)
1 egg at room temperature
200g wholemeal plain flour
50g plain/all purpose flour
2 teaspoons of cinnamon
Pinch of salt
In a saucepan melt the honey and olive oil spread/butter on low heat. Stir occasionally until ingredients have melted and are combined.
Add the vanilla and cloves and heat until the mixture comes to a foamy bubble.
Take off the heat and let it cool for 5-10 minutes.
Pour the slightly cooled mixture into a bowl of a mixture.
Add the egg and beat on low speed.
Add the flours, cinnamon and salt. the mixture should come together and form a smooth, elastic, caramel coloured dough.
Roll the dough into a sausage and cover tightly in plastic/cling wrap.
Refrigerate the dough for 15 minutes and preheat the oven to 180° fan-forced.
Uncover the dough and slice into 0.5cm slices.*
Place slices onto a baking tray.
Bake on the top shelf of the oven for 20 minutes or until golden brown.
Allow the cookies to cool on the tray as this will let them firm/harden.
*This dough is quite versatile. You can roll it out and cut out different shapes, or make thumbprint cookies like in the image below. To make the thumbprint cookies roll pieces of the dough into balls. Make a dent in each ball using the end of a wooden spoon handle or your thumb. Fill the dough with jam. I used apricot but you could use anything you like.
At least cookies were the product of procrastination. Slightly more productive and edible than you tube.
Have you ever found yourself baking in the spare of the moment to avoid facing what needs to get done?
Enjoy x
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