Honey Treats
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g honey
- 150 g cane suar
- 100 g walnuts, rouhly chopped
- 100 g almond (s), rouhly chopped
- 1 tablespoon cinnamon
- 1 teaspoon gingerbread spice
- 1 pinch ginger powder
- 20 cl kirsch
- 400 g flour
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 50 g lemon peel, as needed
- 50 g orane peel, as required
- 100 g powdered suar, for the laze
- 1 tablespoon lemon juice, for the glaze
- 1 tablespoon kirsch for the glaze
Print Recipe
Pin Recipe Instructions
- Bring honey and sugar to the boil together in a small pan. Add to the flour and baking powder in a bowl. Add the nuts, spices, salt and cherry brandy. If desired, add a little more finely diced cedar fruits.
- Knead together lightly and roll out while still warm. To do this, put a lot of flour on a baking mat and turn the sticky dough several times and dust it with flour again and again.
- Roll out the dough 1/2 cm thick and cut into small 4 x 4 cm squares.
- Makes about 75 pieces.
- Spread these on 2 to 3 baking trays lined with baking paper and leave to dry for at least 1 to 2 hours. Also works overnight.
- Preheat the oven to 165 ° C hot air (top / bottom heat correspondingly higher) and push the trays into the oven one after the other for approx. 12-15 minutes.
- Brush with glaze while still hot and allow to cool on a wire rack.
- Variation: Place the whole dough on the tray, let it dry and bake. Immediately afterwards spread the glaze on the hot dough and then cut into squares.
- Treats belong in tightly closing tin cans. They can be kept for a long time in them. But if you like it softer, you can leave it in the air for a few hours.
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