Gypsy Heart
Gold Member
4 cups flour
1 cup granulated sugar
2/3 cup honey
1 stick unsalted butter (4 TBSP / 2 ounces)
1 teaspoon each of ground cinnamon and cloves
4 level teaspoons baking soda
grated rind of 1 lemon
1 egg
extra egg(s) for egg wash
Method:
Sift together the flour, sugar, cinnamon, cloves and baking soda. Melt together the butter and the honey, pour over the flour combination and stir to mix. Add 1 egg and knead together. The dough should be soft (you can add a bit of lukewarm water if necessary), since it will harden a bit during its resting period.
Cover the dough in a bowl and let it rest at least one day at room temperature.
Rolling out the dough is easiest between two pieces of waxed paper. Cut desired shapes out of the dough (of about 3/8 in. thickness on average). Place cut out pieces of dough on a cold, greased cookie sheet, bake at 350o F. (or less) for about 6-8 minutes. Thicker pieces may need a longer time (ovens temperatures also vary).
Sift together the flour, sugar, cinnamon, cloves and baking soda. Melt together the butter and the honey, pour over the flour combination and stir to mix. Add 1 egg and knead together. The dough should be soft (you can add a bit of lukewarm water if necessary), since it will harden a bit during its resting period.
Cover the dough in a bowl and let it rest at least one day at room temperature.
Rolling out the dough is easiest between two pieces of waxed paper. Cut desired shapes out of the dough (of about 3/8 in. thickness on average). Place cut out pieces of dough on a cold, greased cookie sheet, bake at 350o F. (or less) for about 6-8 minutes. Thicker pieces may need a longer time (ovens temperatures also vary).
Decoration:
Before baking, brush with the yolk of an egg to which a few drops of red food coloring have been added. If you are decorating with seeds, brush dough with egg white to "paste" seeds on top of dough before baking.
Alternately, let the honey cakes rest a few days and then decorate with colored sugar icings.
Colored sugar icing, one version:
To one egg white, add as much sifted powdered sugar as needed to make fairly stiff paste. Add desired food colorings. (Do not use a mixer!)
Spoon this mixture into a small nylon baggie, cut a tiny hole in one corner, roll up and use like a pencil to draw and color.
1 cup granulated sugar
2/3 cup honey
1 stick unsalted butter (4 TBSP / 2 ounces)
1 teaspoon each of ground cinnamon and cloves
4 level teaspoons baking soda
grated rind of 1 lemon
1 egg
extra egg(s) for egg wash
Method:
Sift together the flour, sugar, cinnamon, cloves and baking soda. Melt together the butter and the honey, pour over the flour combination and stir to mix. Add 1 egg and knead together. The dough should be soft (you can add a bit of lukewarm water if necessary), since it will harden a bit during its resting period.
Cover the dough in a bowl and let it rest at least one day at room temperature.
Rolling out the dough is easiest between two pieces of waxed paper. Cut desired shapes out of the dough (of about 3/8 in. thickness on average). Place cut out pieces of dough on a cold, greased cookie sheet, bake at 350o F. (or less) for about 6-8 minutes. Thicker pieces may need a longer time (ovens temperatures also vary).
Sift together the flour, sugar, cinnamon, cloves and baking soda. Melt together the butter and the honey, pour over the flour combination and stir to mix. Add 1 egg and knead together. The dough should be soft (you can add a bit of lukewarm water if necessary), since it will harden a bit during its resting period.
Cover the dough in a bowl and let it rest at least one day at room temperature.
Rolling out the dough is easiest between two pieces of waxed paper. Cut desired shapes out of the dough (of about 3/8 in. thickness on average). Place cut out pieces of dough on a cold, greased cookie sheet, bake at 350o F. (or less) for about 6-8 minutes. Thicker pieces may need a longer time (ovens temperatures also vary).
Decoration:
Before baking, brush with the yolk of an egg to which a few drops of red food coloring have been added. If you are decorating with seeds, brush dough with egg white to "paste" seeds on top of dough before baking.
Alternately, let the honey cakes rest a few days and then decorate with colored sugar icings.
Colored sugar icing, one version:
To one egg white, add as much sifted powdered sugar as needed to make fairly stiff paste. Add desired food colorings. (Do not use a mixer!)
Spoon this mixture into a small nylon baggie, cut a tiny hole in one corner, roll up and use like a pencil to draw and color.
