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Honey cookies

Honey cookies

Crispy and tasty, I served these cookies on a cold, autumn morning, with a cup of warm milk. The next day I enjoyed them with a hot chocolate. They are delicious!

  • 220 g flour
  • 100 g butter
  • 110 g sugar
  • 1 or
  • vanilla essence (optional)
  • 1 pinch of salt
  • honey
  • red dye or whatever color you want
  • For decoration:
  • Dr. Oetker's candy

Servings: 50

Preparation time: less than 60 minutes


In a bowl put the lightly melted butter and sugar. Mix until the two ingredients are incorporated. Add the egg, 1-2 teaspoons of honey, salt powder and vanilla essence. Mix until the mixture becomes homogeneous and then add the dye. My dye was red, but it turned pink. :) Add flour and mix lightly until incorporated. Remove the dough on the work table and knead it a little. The dough should be soft but not sticky. Sprinkle the flour over the dough and on the work table. With a rolling pin we spread the dough and then we start to cut with what shape we want. Wallpaper a tray with baking paper and place the cookies in the tray. I got 25 biscuits in my tray. I baked 2 trays. Put the tray in the oven, and leave it at 170 degrees C (or stage 2), for 10-15 minutes, or until the biscuits lightly brown on the surface. We often check the biscuits so they don't burn. We decorate the biscuits with candies (the candies were glued with honey). We served them with honey and warm milk. They are delicious!

Honey sheets for cakes

Honey sheets for cakes. Sheets on the back of the tray. Cake sheets on the back of the tray. Recipe for tender sheets for cakes. Fresh leaves with honey and baking soda. Honey sheets for Albinita cake.

These are the sheets used for the Albinita cake, they come out tender and are very tasty. They can also be used for cakes with numbers.
They can be filled with all kinds of creams and are always present on the holiday plate. They also have the advantage that they can be prepared a few days in advance, because they store well and remain fresh.
I found several cake recipes with sheets here, I looked at a few and put them on the list to try.

Honey Biscuits Recipe

Dough: 500 g flour, 100 g honey, 200 g sugar, 2 egg yolks and a whole egg (large), 100 ml milk, a teaspoon ground ground cinnamon, a knife tip ground cloves, a teaspoon of food grade ammonia.
Glaze: 2 egg whites, 200 g powdered sugar, 2 tablespoons lemon juice (30 ml).

Weigh a bowl, then weigh the honey directly in it, add all the indicated ingredients and finally, the ammonia flour. Mix well with a spoon and then knead by hand, until all is well incorporated: the dough will be thicker. For the rise, only ammonium bicarbonate (food ammonia) is used, which makes the biscuits more fragile, otherwise they will be hard. The dough is left to cool from evening to morning, covered with a nylon sheet, so as not to catch the crust.
Then, take a piece of dough and on the table sprinkled with flour it is given the shape of a roll with a diameter of 2 cm, which is then cut into 2 cm pieces. The pieces are rolled between the palms, forming balls that are placed in the tray sprinkled with flour (smoothed by hand) with a distance of 3 cm between them, because they grow a lot when baked. Bake over medium heat, in a well preheated oven. Because of the honey, they brown more strongly and harden. As it bakes, it is placed in a 4-5 l pan.
Rub the egg whites with powdered sugar and lemon juice for about 6-8 minutes (circular with a fork), until the composition looks like a thicker cream that flows, or beat with the mixer for 1/2 minute. The egg white is poured over the biscuits and gathered from the bowl with the plastic shovel, then the pan is attached to the handles, it rises and moves a little, so that the biscuits, overturning, are spread on all the faces with the icing (as if splashes). After that, it is placed on their base, side by side, on a nylon sheet, where it is left for 3-5 hours, until the glaze dries.
The biscuits can be kept for a long time, in a tightly closed metal box, or in a nylon bag (where they break).

Something sweet & # 8211 Biscuits made of muesli, bananas and honey

The human body is a machine, but machines need fuel to function properly, right? A famous Latin saying tells us that a healthy mind can only live in a healthy body & # 8211 well, the body has more needs to function and maintain its health. Although it often seems complicated, the body actually needs a few simple and durable things that, once included in the routine, become healthy habits, able to improve our overall quality of life.

And because we keep talking about habits, we know that one of the most common habits is eating & # 8211 well, those related to desserts and sweet rewards, we admit, it happens to all of us. You are familiar with the phrase something sweet, nu & # 8230? Yes, exactly when the body (or the brain) asks you for that sweet that you don't even know, don't imagine and don't visualize. Here is the time when there is a risk of deviating, of opting for a bar full of sugar from the trade, of choosing a cake from the confectionery, an ice cream and the list can go on like this. satisfies immediate pleasure, but what about long-term satisfaction? We can forget about all the unhealthy options on the market, whose labels are sometimes richer in potentially harmful ingredients in the long run than the side effects on a medicine leaflet, and we can breathe a sigh of relief because this presents us with healthy alternatives to anything, even something. sweet, so we present you one of the simplest recipes something sweet, easy to make, easy to eat and easy to recommend to others: muesli biscuits with bananas, honey and soy vegetable milk.

Biscuits with honey and marzipan

Here I was in December and it seems like it already smells like carols and fir satin, the perfect time for these biscuits with honey and marzipan filling. A classic German recipe for Christmas, honey and marzipan biscuits are both beautiful and delicious. Heavenly hand, the biscuits can be prepared in time, as they will be kept becoming more and more fragile, something specific to other sweets with honey. Basically, you can prepare biscuits with honey and marzipan two weeks before the moment when you want to serve them and keep them in a closed box. Let's get to work :)!

Preparation time: 00:40 hours
Cooking time: 00:15 hours
Total Time: 01:55 hours
Number of servings: 2 trays
Degree of difficulty: average


  • 540 grams of flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 170 grams of bee honey
  • 150 grams of sugar
  • 1 or
  • 110 grams of butter with 80% fat
  • flavors to taste: vanilla extract or vanilla sugar, 1 teaspoon grated cinnamon powder, ginger, cardamom, cloves
  • 50 grams of white chocolate for decoration
  • 200 grams of marzipan for the filling
  • in addition: flour and powdered sugar for sprinkled the work plan

For these biscuits you will need either two forms for cutting biscuits, one smaller than the other, or a pastry cutter with which to cut the dough, taking into account that the biscuits are as equal as possible. One more clarification, if you use all the spices, the taste will be a specific one of gingerbread, if you limit yourself only to the vanilla aroma, it will be more moderate.

1. Put the honey, butter and sugar in a saucepan over low heat, stirring constantly (picture 1).

2. Stir until the sugar is completely dissolved (picture 2), without bringing the composition to a boil, if it tends to boil, remove from the heat until the temperature subsides.

3. Cool the composition with honey and butter, weigh it in a flour bowl and mix with baking powder and baking soda. You may need a few extra tablespoons of flour.

4. Pour the composition with honey and butter over the flour, stirring constantly, first with a spoon and then kneading by hand. After the dough cools down a bit, add the beaten egg. If necessary, add a tablespoon of flour, until you get a slightly softer dough than plasticine, smooth and non-sticky (picture 3).

5. Divide the dough into 2 equal pieces, wrap in cling film (picture 4) and refrigerate for an hour.

6. After the rest time has elapsed, each piece of dough is spread with the rolling pin on the work surface sprinkled with flour in a sheet as thin as possible (2-3 mm.) And cut the desired shapes (picture 5).

The edges resulting from cutting the dough gather together and stretch again until the dough is exhausted.

1. Half of the cut biscuits are placed in a tray covered with baking paper, with the distance between them.

2. Sprinkle the work surface with powdered sugar and spread the marzipan with the rolling pin in a 3-4 mm sheet. thickness (picture 1).

3. Cut from the marzipan sheet shapes in a number equal to half of those in the dough, slightly smaller than those in the dough (picture 2). The remaining marzipan is collected in a ball and stored for another use.

4. Prick the biscuits placed in the tray with a fork and place a piece of marzipan on top of each one (picture 3).

5. The dough edges of the biscuits in the tray are moistened with a little water (with a damp brush or finger) and the marzipan is covered with the other cut dough shapes (picture 4).

6. Finally, lightly prick the biscuits with a toothpick on the surface and they are ready to bake (picture 5).

The result will be 2 trays that will be baked one by one in the preheated oven at 170 degrees Celsius, for 12-15 minutes, until the biscuits turn beautiful.

Allow the biscuits to cool in a tray placed on a grill, then melt the white chocolate and place in a pos with a very small opening or in a nylon bag cut at one corner. Draw decorations as you like over the biscuits, as fine as possible, to create the look of embroidery.

They will keep very well for a few weeks, in a tightly closed box placed in the pantry. Also, beautifully packaged will be a very pleasant gift.

The marzipan inside of the honey honey biscuits is soft and very tasty and will no doubt be to everyone's liking, small, large or even & # 8230 Santa Claus!


It is very difficult for me to refuse a slice of cheesecake. Every time I think about what I will choose from the infinite tastes and surprising combinations that you can use with a cream cheese, from fresh fruits to sweet aromas of vanilla or chocolate with whipped cream, gelatin or eggs depending on the method. by which I decide to prepare it cold or in the oven.

Today, however, I decided on a very simple cheesecake with honey and yogurt, extremely fine and delicate, being inspired by the organic country eggs that I had in the fridge.

Although you avoid preparing it, in favor of the one prepared quickly and without baking, I advise you to try it at least once. If you stay in the fridge long enough, you will enjoy it just as much and you will not be disappointed by the exceptional, fine and very creamy dessert on the plate that will delight your guests.


  • 200 gr. biscuit
  • 100 gr. soft butter
  • 250 gr. creamy yogurt
  • 250 gr. mascarpone
  • 200 gr. cheese cream
  • 4 tablespoons honey
  • 4 eggs
  • 1 tablespoon lemon peel

The first impression of this type of cheesecake is that it is harder to prepare and lasts longer, but it is not.

The cookie sheet is prepared just as quickly. I grind the biscuits in a robot and mix them for a few seconds with the soft butter.

I turn the breadcrumbs obtained in a tray with a detachable bottom, press it well and put it in the oven for 10-15 minutes at 190 ° C.

Meanwhile, mix the cream cheese and mascarpone cream well in a bowl, add the yogurt, then the honey and the lemon peel.

I put the eggs, one by one, and mix after each one until completely incorporated.

I pour the composition over the cookie sheet, then I put the cake in the oven for about an hour at 140 ° C. Towards the end I shake the tray a little for a simple check (I'll tell you immediately why) and sprinkle a few almond flakes on top.

It is ready when it browns a little on the edge, and the center shakes slightly and has a consistency similar to jelly.

I leave the tray aside to cool to room temperature, then let it cool for a few hours or overnight.

The color obtained from country eggs is very appetizing, and the sweet and slightly sour taste with the aroma of honey and lemon will surely delight your taste buds.

To start, mix the flour with the baking powder and salt.
Melt the chocolate together with the butter on a steam bath or in the microwave.

Let cool for 5-10 minutes then add honey and sugar, mix, add eggs, beat well to incorporate and then flour with baking powder and salt.

At the end we incorporate the seeds, homogenize and transfer the composition in a tray (23 & # 21533) greased with butter and lined with flour.

Bake in the preheated oven for about 20-25 minutes at 180 ° C. Let it cool completely and cut the squares. Absolutely delicious, worth a try. Enjoy!

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Put butter, honey, sugar and salt on a fire in a saucepan. Stir until the sugar dissolves. Set aside and allow to cool.

Extinguish the baking soda with a little vinegar.
In a bowl put flour, eggs, baking soda and honey composition with sugar. Mix and knead a dough, adding the milk gradually, until you get a homogeneous dough and easy to spread. If necessary, more milk can be added.

Divide the dough into four equal pieces. I recommend weighing the dough pieces.

Take a piece of dough and spread it directly on the baking sheet. It is pricked, from place to place, with a fork.

Place the sheet on the back of the tray or in the pan and bake in the preheated oven at 180 degrees for 7-8 minutes or until it starts to brown.

You can bake 2 trays at once and in the second round the baking time will be reduced a little.
The sheets are left to cool separately, on a grill and then they can be stored on top of each other, with a baking sheet between them.

They can be stored in the pantry, wrapped, before being used. They can be filled with butter cream, semolina cream with butter or chocolate cream.