PHOENICIAN HONEY COOKIES (BISCUITS)
Provided by Vefa Alexiadou
Categories Cookies Dessert Bake Vegetarian Kid-Friendly Condiment Honey Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 4045 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F (200°C/Gas Mark 6) and grease 2 cookie sheets (baking trays) with butter. Sift together the flour and salt into a large bowl and make a well in the center. Add the sugar, oil, lemon zest, and vanilla. Stir the baking soda into 5 tablespoons water in a bowl and pour into the well. Using a spoon, gradually incorporate the dry ingredients, then knead gently to a soft and pliable dough, adding a little more water if necessary. Break off small pieces of dough and roll into cylinders the size of your thumb, then press lightly to flatten. Put them onto the prepared baking sheet, spaced well apart, and bake for 20-25 minutes, or until lightly golden. Remove from the oven. To make the syrup, put the sugar, honey, and 1 1/4 cups (300 ml / 1/2 pint) water into a pan and bring to a boil. Boil for 5 minutes, then remove from the heat. Pour a mixture of equal parts olive and corn oil into a heavy pan to a depth of 3 inches (7.5 cm) and heat it to 375°F (190°C), or until a cube of bread browns in 30 seconds. Carefully drop batches of the cookies into the hot oil and fry for a few minutes, until golden brown. Remove with a slotted spoon, drain well, and drop into the hot syrup. Let absorb syrup for 3-4 minutes. Remove with a slotted spoon, transfer to a serving platter, and sprinkle with finely chopped walnuts.
HONEY BISCUITS
These lightly sweet biscuits are a great complement to all sorts of stews, soups, and chilies. Monterey Jack cheese adds an extra layer of flavor in these flaky bites.
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in milk and cheese until mixture forms a ball. , Turn onto a lightly floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place on an ungreased baking sheet. , In a small microwave-safe bowl, combine honey and remaining butter. Microwave on high until melted. Brush over biscuits. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 714mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
OLD GERMAN HONEY COOKIES
I got this recipe from my grandmother who got it from her grandmother. She had to translate it and then figure out measurements. The original recipe called for "enough flour to make a dough". Thankfully grandma knew what kind of dough.
Provided by Darlene
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 8
Steps:
- In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
- Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
- Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).
Nutrition Facts : Calories 233.3 calories, Carbohydrate 36 g, Cholesterol 15.5 mg, Fat 9.2 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 59.3 mg, Sugar 20 g
HONEY BISCUITS (COOKIES)
This is my Mum's recipe for traditional Xmas biscuits. Usually given as presents. They are a 'Barossa Deutsch' recipe, which means they started as a German recipe, brought over with the settlers of South Australia's Barossa Valley, and have been adapted over the years. Makes a large quantity, but last for months in a sealed container.
Provided by auntchelle
Categories Dessert
Time 2h30m
Yield 80-100 biscuits
Number Of Ingredients 8
Steps:
- In a very large bowl thoroughly combine all ingredients except flour.
- Gradually stir in flour until you get a stiff mix that is neither dry nor sticky. Quantity of flour will vary every batch.
- Cover bowl with lid or plastic wrap and set aside overnight.
- Next day. Preheat oven to moderate (180 degrees Celsius). Now, either roll out and cut out shapes or roll into balls. Press halved, skinned almonds onto balls. Either way, allow enough room between biscuits for slight spreading.
- Baking time will vary depending on thickness of biscuit. The biscuit will have a nice golden colour when done and still be soft. Allow to set for a couple of minutes on tray before putting onto a wire rack to cool. A thin biscuit will be crisp whilst a 'ball' will be softer.
HONEY AND FIG BISCUITS (NATIVE AUSTRALIAN)
Make and share this Honey and Fig Biscuits (Native Australian) recipe from Food.com.
Provided by Pneuma
Categories Dessert
Time 30m
Yield 24-36 biscuits, 8 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 180°. Grease baking trays.
- Cream butter and sugar together until pale and fluffy.
- Add eggs one at a time, ground lemon myrtle and lemon myrtle infused honey. Mix well.
- Sift in flour and baking powder together then add milk.
- Fold in figs and coconut.
- Drop spoonfuls into the tray, allowing room to spread.
- Bake for 10 minutes. Remove from oven and allow to cool on tray.
FRUIT AND HONEY COOKIES
These cookies are jammed with fruit and sweetened with honey.
Provided by Regina
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 48
Number Of Ingredients 14
Steps:
- Combine flour, walnuts, baking soda, allspice, cinnamon, and salt.
- In small saucepan over low heat, melt shortening and honey, stirring constantly. Remove from heat and pour into large bowl. Stir in brown sugar, eggs and milk until well blended. Slowly add dry ingredients. Fold in raisins, currants and dates. Cover and chill for 4 hours.
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Drop by spoonfuls 2 inches apart on cookie sheets.
- Bake 10 to 12 minutes, until lightly colored.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 19.5 g, Cholesterol 7.8 mg, Fat 2.5 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 43.3 mg, Sugar 13.8 g
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