Thursday, December 23, 2010
Honigherzli (Honey Heart Cookies)
I'm not such a fan of fruitcakes or Christmas puddings or fruit mince pies. In fact, I kinda loathe them. What I do love are Christmas cookies. So when it comes to my Christmas baking I love to whip out my mother's best cookie recipes.
Cinnamon, hazelnuts, almonds, clove powder, aniseed. These are the flavours that conjure up the smells of a yummy Christmas. I know I'm biased, but I reckon Swiss baking is amazing. So here is the recipe for the first batch of cookies we made this year. These would also look great in other shapes, but since the recipe name is "honig" (honey) "herzli" (little hearts), it seems weird to make any other shape. But feel free to rebel.
These cookies are yum even if you choose not to glaze them. They have a nice soft texture and are great for dunking. But the best thing about them is the lovely harmonious combination of honey, spices and lemon. Subtle, yet delicious. Leave some out for Santa, he's bound to love 'em.
25g margarine (or butter)
100g honey ( use thick/solid honey, not the runny stuff, for best results)
grated rind of half a lemon
1 pinch cinnamon
1 pinch clove powder
240g plain flour
50g ground almond
1 tsp baking powder
60g dark chocolate
2 Tbsp water
60g icing sugar
In a large bowl, beat the sugar and egg until it becomes fluffy and aerated.
Add the margarine and honey to a small pan, heat until they melt completely, then add to the large bowl and stir.
Mix in the lemon zest. cinnamon and clove powder.
Add the rest of the dry ingredients, add a little more flour if needed then lightly knead it, leave aside to rest for half an hour.
Roll out the dough, on a floured bench, until it is 5mm thick. Cut out the hearts.
Bake at 180 Celsius, for 10 minutes.
Let the cookies cool.
When they are cool, melt the chocolate and water together.
Sieve in the icing sugar. Stir well, then glaze the cookies.
Makes approx 29 cookies