My favorite new christmas “cookie” are these honey stars.
They look nice, are just delicious and easy to make. All you need is a bit of patience.
You’ll need:
500gr honey
3 egg yolks
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp cround cloves
1 tsb allspice
300 gr tempered dark chocolate
Makes about 20 – 25
Melt the honey and cool down. Add the egg yolks and mix well. Mix flower, baking powder, baking soda and spices very well and fold that mixture into the honey mixture. On a flouured working surface : Knead the dough until it’s smooth.
Wrap in cling film and chill for at least 24 hours.
Preheat the oven on 170°
Sprinkle the dough with with a little flour and place inbetween to sheets of baking paper. Roll out until the dough is 1- 1.5 cm thick.
Take off the top layer and cut out stars with a star or if your in the mood heats shaped cookie cutter , about 4.5 cm wide.
Bake for 12 minutes. Cool on a wire rack.
Store them in a airtight tin for about a week before covering them with tempered chocolate. ( The honey taste needs some time to really come out ).
Make the tempered. Chop the chocolate finely, take two thirds of the chocolate and melt very gently in a heatproof bowl over a pan of war water-
making sure that the chocolate doesn’t over heat. When it’s melted and has reached 50° , add the rest of the chopped chocolate and mix until all the chocolate has melted. Heat again very gently back to 31°. Now it’s ready to be used.
Decorate with a glossy paper.
This cookie and more delicious nordic christmas baking recipes can be found @foodmonthly
My favorite new christmas “cookie” are these honey stars.
They look nice, are just delicious and easy to make. All you need is a bit of patience.
You’ll need:
Makes about 20 – 25
Melt the honey and cool down. Add the egg yolks and mix well. Mix flower, baking powder, baking soda and spices very well and fold that mixture into the honey mixture. On a flouured working surface : Knead the dough until it’s smooth.
Wrap in cling film and chill for at least 24 hours.
Preheat the oven on 170°
Sprinkle the dough with with a little flour and place inbetween to sheets of baking paper. Roll out until the dough is 1- 1.5 cm thick.
Take off the top layer and cut out stars with a star or if your in the mood heats shaped cookie cutter , about 4.5 cm wide.
Bake for 12 minutes. Cool on a wire rack.
Store them in a airtight tin for about a week before covering them with tempered chocolate. ( The honey taste needs some time to really come out ).
Make the tempered. Chop the chocolate finely, take two thirds of the chocolate and melt very gently in a heatproof bowl over a pan of war water-
making sure that the chocolate doesn’t over heat. When it’s melted and has reached 50° , add the rest of the chopped chocolate and mix until all the chocolate has melted. Heat again very gently back to 31°. Now it’s ready to be used.
Decorate with a glossy paper.
This cookie and more delicious nordic christmas baking recipes can be found @foodmonthly