Cardamom & Honey Cookies
Aug. 13th, 2011 08:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
vampyrichamsterI pulled together these cookies by wanting to make some sugar cookies I saw at the back of a box, and deciding about halfway through I wanted to do something with the lovely blackberry honey and meadowfoam honey I got from HMS Beekeper. The blackberry honey, which I originally bought to make minted honey tea for my sore throat, is bold and rich, and not at all delicate. The aftertaste is strongly blackberry, but without the tartness. I had really hoped it would come out more in the baked product, but it didn't. The meadowfoam honey, which Bryon, HMS's owner, strongly recommended for baking, does indeed hold well under relatively high heat. It's sweet, spun sugar candy-like flavour works well with biscuits. I would use it again, if I ever needed to make more honey cookies.
I'd originally used about half the cardamom indicated below, which didn't pull through for me after baking. Occasionally, I'd get a whiff of astringent green spice when I opened the oven or stirred the batter, which quickly faded. Also, this is definitely a cookie to eat warm rather than store in a jar. While warm, the edges are crisp, leading to the creamy, crumbly delicate center. When stored overnight, the cookie is soft, crumbly and mellow overall. It's still nice, just not as texturally intriguing. The warm version strongly reminds me of my mother's touch-me-nots -- baked meringue discs with dollops of sweet custard on top. Mmm!
Ingredients:
2 cups plain flour
2 sticks unsalted butter (allow to soften to room temperature)
½ cup brown sugar
½ cup honey
1½ tsp baking powder
½ tsp powdered cardamom
½ tsp salt
1 egg (beaten)
Method:
1. Preheat oven to 375°F.
2. Sift (optional) and mix dry ingredients. Set aside.
3. Stir butter and sugar until well combined. The sugar will be kind of crunchy, that's great!
4. Add egg and honey to butter. Mix well.
5. Slowly add dry ingredients to wet ingredients. Mix until just combined.
6. Scoop rounded tablespoonfuls of batter onto a well-greased cookie sheet/tray.
7. Bake for 13 - 15 minutes. Depending on how your oven's set up, you may want to turn the tray around halfway through. If you're finding the cookies are browning far too quickly, drop the heat to 350°F.
8. Cool for 5 minutes. Serve warm. Got slightly bitter tea? Milky tea? Excellent!
I'd originally used about half the cardamom indicated below, which didn't pull through for me after baking. Occasionally, I'd get a whiff of astringent green spice when I opened the oven or stirred the batter, which quickly faded. Also, this is definitely a cookie to eat warm rather than store in a jar. While warm, the edges are crisp, leading to the creamy, crumbly delicate center. When stored overnight, the cookie is soft, crumbly and mellow overall. It's still nice, just not as texturally intriguing. The warm version strongly reminds me of my mother's touch-me-nots -- baked meringue discs with dollops of sweet custard on top. Mmm!
Ingredients:
2 cups plain flour
2 sticks unsalted butter (allow to soften to room temperature)
½ cup brown sugar
½ cup honey
1½ tsp baking powder
½ tsp powdered cardamom
½ tsp salt
1 egg (beaten)
Method:
1. Preheat oven to 375°F.
2. Sift (optional) and mix dry ingredients. Set aside.
3. Stir butter and sugar until well combined. The sugar will be kind of crunchy, that's great!
4. Add egg and honey to butter. Mix well.
5. Slowly add dry ingredients to wet ingredients. Mix until just combined.
6. Scoop rounded tablespoonfuls of batter onto a well-greased cookie sheet/tray.
7. Bake for 13 - 15 minutes. Depending on how your oven's set up, you may want to turn the tray around halfway through. If you're finding the cookies are browning far too quickly, drop the heat to 350°F.
8. Cool for 5 minutes. Serve warm. Got slightly bitter tea? Milky tea? Excellent!
