Prianiki Honey Biscuits Recipes

Steps:

• Cookies: In a large bowl, whisk together flour, ginger, cinnamon, salt, baking soda, nutmeg, cardamom, and cloves.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until smooth. Beat in honey and egg. With mixer on low, add flour mixture; mix just until a dough forms. Dough will be soft. Divide dough in half, wrap each half in plastic, and pat into rectangles. Refrigerate until firm, 1 to 2 hours.
• Preheat oven to 350 degrees. Line three rimmed baking sheets with parchment paper. Working quickly with one rectangle at a time, roll out dough 1/4 inch thick on a well-floured surface, turning, lifting, and flouring dough (and rolling pin) as needed. Using a 2 1/2-inch round cutter, cut out rounds and transfer to prepared sheets. Brush off excess flour; freeze until firm, 1 hour. Repeat process with remaining dough.
• Top half the rounds with 1 teaspoon each plum jam. Brush edge of dough lightly with water, then top with another dough round and press edges together to seal. Reshape each cookie into a neat circle, if necessary, on sheets, spaced 2 inches apart. Bake until puffed and dry, 14 to 16 minutes. Let cool completely on sheets.
• Glaze: Whisk together confectioners' sugar and lemon juice until smooth. Dip the top of each cookie in glaze, then transfer to a wire rack until glaze is set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.

Steps:

• Sift soda and spices with flour.
• Place honey in bowl.
• Add melted butter and egg; mix.
• Blend in flour to make soft dough.
• Drop by teaspoon onto greased and floured baking sheet and bake 10-12 minutes at 300°.

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.

Steps:

• Heat the honey in a pan until it thins and comes to a boil; keep it very hot.
• Sift together rye meal and flour and heat in skillet over low heat, stirring constantly, so it doesn't brown.
• Add the baking powder, cloves, and ginger to the flour; mix quickly.
• Add part of the flour mixture to the honey (remember it must be very hot) and stir.
• Quickly add the whiskey, anise flavoring, and remaining flour.
• Beat the mixture as hard as you can with a wooden spoon until the mixture easily comes off the spoon.
• Shape the dough into a long roll, then flatten the roll slightly.
• Cut off slices about 1/2-inch thick.
• Place slices on a lightly greased and floured cookie sheet.
• Bake at 325°F until light brown (30 minutes).

Steps:

• Beat the butter and sugar in a bowl with a wooden spoon until creamy.
• Next beat in the honey and the egg yolk.
• Add the cinnamon and flour,mix into soft dough.
• Take a teaspoon of dough and roll it into a ball.
• Then do the same to the other 29 cookies.
• Space out on a greased baking tray.
• Cook for 10 minutes at 175C.
• Clean up and wash up. DONE!!:D:)